Champion Chili with the Works
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
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.
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.
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.
Leave a Reply