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Champion Chili with the Works




Source of Recipe


LHJ


List of Ingredients




� 4 tablespoons olive oil, divided
� 1 large butternut squash (2-1/2 lbs.), peeled, seeded and cut into 3/4-inch chunks
� 3 medium onions, chopped
� 1 pound carrots, sliced
� 2 green bell peppers, coarsely chopped
� 1 box (10 oz.) frozen corn
� 2 tablespoons chili powder, divided
� 1 tablespoon cumin, divided
� 3 teaspoons salt, divided
� 1/2 teaspoon oregano
� 1/2 teaspoon freshly ground pepper
� 2 tablespoons minced garlic
� 2 cans (28 oz. each) plum tomatoes in juice
� 2 cans (12 oz. each) beer
� 1 chipotle chile in adobo*, minced
� 1 can (15 to 16 oz.) black beans, drained and rinsed
� 1 can (15 to 16 oz.) kidney beans, drained and rinsed
� 1 can (15 to 16 oz.) pinto beans, drained and rinsed
� 1 large zucchini, diced
� Fresh thyme sprigs, for garnish


Recipe



1. Adjust oven racks to center and upper third of oven. Heat oven to 425 degrees F. Toss 2 tablespoons oil, squash, onions, carrots, green peppers, corn, 1/2 teaspoon each chili powder, cumin and salt together in a large bowl. Divide and spread on 2 large jelly-roll pans. Roast 40 to 45 minutes, stirring vegetables and rotating pans halfway through, until tender. Set aside.
2. Meanwhile, toast remaining chili powder, cumin, 2 teaspoons salt and the oregano in a nonstick skillet over medium heat about 2 minutes, stirring constantly, until spices are fragrant.
3. Heat remaining 2 tablespoons oil in a large Dutch oven over medium heat. Add garlic and cook about 1 minute, stirring, just until garlic begins to turn golden. Stir in toasted spices, remaining 1/2 teaspoon salt and the pepper. Add tomatoes, beer and chipotle. Bring to a boil, stirring to break up tomatoes. Add beans; return to a boil. Reduce heat, cover and simmer 30 minutes, stirring frequently. Add vegetables and zucchini; simmer 15 minutes more, stirring occasionally. Spoon into serving bowls and garnish with thyme, if desired.