Vegetarian Chorizo, Roasted Butternut and Zucchini Chili Pot Recipe - Details, Calories, Nutrition I

Ingredients

• 1 large red bell pepper
• 1 butternut squash, peeled, seeded and chopped
• 1 tbsp extra virgin olive oil, plus more for drizzling
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp ground cinnamon
• kosher salt
• freshly ground black pepper
• 2 cups vegetable stock ( original recipe called
• 3/4 cup loosely packed tender sun-dried tomato ( not packed in oil)
• 12 oz soy chorizo, crumbled
• 2 small zucchini , halved lengthwise, seeded and chopped
• 1 onion, chopped
• 1/3 recipe roasted garlic paste, recipe below
• 1/4 cup chopped fresh cilantro, plus more for serving
• 1 tsp dried mexican oregano
• 2 -3 tbsp seeded pureed chipotle chiles in adobo
• 1 (14 oz) can black beans, rinsed and drained
• 1 (14 oz) can red kidney beans, rinsed and drained
• 1 (14 oz) can crushed fire-roasted tomatoes (or diced tomatoes with green chilies)
• 4 tbsp 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 extra virgin olive oil
• 3 tbsp honey