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Autumn Harvest Chili




Source of Recipe


Rachael Ray


List of Ingredients




Autumn Harvest Chili


2 small butternut squash, cut in half and seeded
4 tablespoons EVOO - Extra Virgin Olive Oil, divided
Salt and ground black pepper
1 medium onion, chopped
2 cloves garlic, finely chopped or grated
1 medium red bell pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped
1/2 pound button mushrooms, quartered
2 small zucchini, diced
1 tablespoon smoked paprika
3 tablespoons chili powder
1 10-ounce box frozen corn
1 14-ounce can black beans, drained
1/4 cup tomato paste
1 lager beer, as needed
2 cups shredded yellow cheddar cheese


Recipe




Preheat oven to 425ºF.

Place butternut squash cut side up on a baking sheet and drizzle with about 2 tablespoons EVOO and some salt and pepper.

Roast squash in oven until tender, about 45 minutes.

When they've finished roasting, turn off the oven and turn on the broiler.

While the squash is in the oven, place a medium saucepan over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.

Add the onion, garlic, peppers, mushrooms and zucchini to the pan.

Season with salt and pepper, and cook until the veggies are tender, about 7 minutes.

Add the spices, corn, black beans and tomato paste to the pan and cook until heated through, about 2 minutes.

Add the beer to the pan (start with about half the bottle and add more as needed -- you want a thicker chili) and simmer until thickened, about 5 minutes.

Scoop the finished chili over the butternut squash halves and sprinkle with the cheese.

Place the squash under the broiler to melt the cheese then serve.