Ingredients:
- 2 medium butternut squash, halved and seeds scooped out (make a little extra room as this will serve as your chili bowl)
- 1 can black beans, drained (14 oz)
- 1 can corn, drained (10 oz) or fresh corn (4 cobs)
- 2 garlic cloves, diced
- 1 medium onion, chopped
- 1 medium red pepper, chopped
- 2 zucchini, chopped
- 1 pound cremini or Bella mushrooms, stemmed and chopped
- 5 tbsp EVOO
- Salt and pepper to taste
- 3 tbsp tomato paste
- 1 Dos Equis beer
- 2 ancho chili peppers, stemmed and seeded
- 2 cups vegetable stock (I used progressive low sodium Tuscan veggie stock)
- 1 tsp marjoram
- 2 tbsp smoked paprika
- 3 tbsp chili powder
- 2 tbsp honey
- 2 cups cheddar cheese, grated
- Preheat oven to 425. Put your butternut squash (halved) on a baking pan, using 2 tbsp of EVOO cover them and season with salt and pepper. Cook face down for 30 minutes and face up for 15 minutes until slightly browned and soft. Set aside.
- In a small sauce pan, heat your vegetable stock with you ancho chili's in it to allow for steeping. I did this for about 25 minutes. Then remove and let cool slightly. Then blend the vegetable stock and ancho chili pepper mix in your food processor and set aside.
- Meanwhile, in a large pot, using 3 tbsp EVOO, start cooking your mushrooms for about 5 minutes. Then add all your veggies: onion, red pepper, garlic, and zucchini. Cook for about 8-10 minutes.
- Now add in your corn, beans, tomato paste, and spices (marjoram, paprika, and chili powder). Cook for 1-2 minutes.
- Add your beer, vegetable stock and ancho chili pepper mix, and honey. Bring to a boil for about 5 minutes and then simmer for 10 minutes or until your squash are ready.
- After removing your squash from the oven, put the oven on broil. Meanwhile, fill your squash with chili in the cups where you de-seeded them. Top these with your 2 cups of cheddar cheese. If you have left over chili, keep it because you may want to add more as you eat the butternut squash itself.
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