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Ingredients

• 1 large red bell pepper
• 1 butternut squash, peeled, seeded and chopped
• 1 tablespoon EVOO, plus more for drizzling
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cinnamon
• Kosher salt and freshly ground pepper
• 2 cups chicken stock
• 3/4 cup loosely packed tender sun-dried tomatoes (not packed in oil)
• 12 ounces chorizo, cut into bite-size pieces
• 2 small or 1 medium zucchini, halved lengthwise, seeded and chopped
• 1 onion, chopped

• 1/3 recipe Roasted Garlic Paste, recipe follows (or 2 heads roasted garlic)
• 1/4 cup chopped fresh cilantro, plus more for serving
• 1 teaspoon dried Mexican oregano
• 2 to 3 tablespoons seeded pureed chipotles in adobo sauce
• One 14-ounce can black beans, rinsed and drained
• One 14-ounce can red kidney beans, rinsed and drained
• One 14-ounce can crushed or diced fire-roasted tomatoes or diced tomatoes with green chilies
• 4 tablespoons butter
• 2 large corn muffins
• Seafood seasoning, such as Old Bay
• Shaved Manchego cheese, for serving

• 6 heads garlic, tops trimmed off to expose all of the cloves
• 1 cup EVOO

• 3 tablespoons honey
• Kosher salt and freshly ground pepper

Description

Cooking Channel Serves Up This Chorizo, Roasted Butternut And Zucchini Chili Pot Recipe Recipe From .Rachael Ray Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel