Autumn Harvest Chili
Serves 4
Butternut squash make the "bowls" for this hearty veggie chili!
Ingredients
- 2 small butternut squash, cut in half and seeded
- 4 tablespoons extra virgin olive oil (EVOO), divided
- Salt and freshly 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 box frozen corn (10 ounces)
- 1 can black beans (14 ounces), drained
- 1/4 cup tomato paste
- 1 cup apple cider (the cloudy kind), as needed
- 2 cups shredded yellow cheddar cheese
Directions
- Pre-heat the oven to 425ºF.
- Place the butternut squash cut side up on a baking sheet and drizzle it with about 2 tablespoons EVOO and some salt and pepper. Roast the squash in the oven until tender, about 45 minutes. When the squash has finished roasting, turn off the oven and turn on the broiler.
- While the squash is in the oven, place a medium size saucepan over medium-high heat with the remaining two turns of the pan of EVOO, about 2 tablespoons. Add the onion, garlic, red bell pepper, jalapeño pepper, 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 apple cider to the pan (start with about 1/2 cup 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.