Autumn Harvest Chili

Name: Autumn Harvest Chili
Yield: serves 4
Ingredients: 2 cups vegetable stock; 1 large or 2 small dried ancho chile peppers, stems and seeds removed; 2 small butternut squash, halved lengthwise, seeded; 5 tablespoons EVOO (extra-virgin olive oil), divided; Salt and pepper; 1/2 pound cremini mushrooms, quartered; 1 medium onion, chopped; 2 garlic cloves, finely chopped or grated; 1 medium red bell pepper, seeded and chopped; 2 small zucchini, cut into 1/2-inch dice; 1 teaspoon dried marjoram or oregano, 1/3 palmful; 1 scant tablespoon sweet smoked paprika, a light palmful; 2 1/2 to 3 tablespoons chili powder, a couple of rounded palmfuls; 1 (10-ounce) box frozen corn or 3 ears of corn on the cob, shucked, kernels scraped; 1 (14-ounce) can black beans, drained; 3 tablespoons tomato paste; 1 cup Negra Modelo or other beer of choice; 1 healthy tablespoon honey; 2 cups shredded yellow cheddar cheese

December 9, 2011

Cooks' Note

I often get requests for more vegetarian recipes that are hearty enough to please meat eaters as well. Whether you’re a meat eater or not, here’s a crowd-pleaser either way.

Recipe notes

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