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1
Roast the bell pepper over a gas flame, turning with tongs, or broil until the skin is blackened.
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2
Transfer to a bowl, cover and let cool.
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3
Peel, seed and chop the pepper.
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4
Preheat the oven to 400 degrees F.
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5
Spread the butternut squash on a rimmed baking sheet, drizzle lightly with olive oil, sprinkle with the nutmeg and cinnamon and season with salt and pepper.
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6
Roast until tender and browned at the edges, 20 to 25 minutes.
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7
Keep the oven on.
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8
Meanwhile, combine the stock and sun-dried tomatoes in a small saucepan.
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9
Bring to a low simmer over medium heat and cook until very tender.
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10
Heat 1 tablespoonof the olive oil in a soup pot over medium-high heat.
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11
Add the soy chorizo and cook until browned.
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12
Remove with a slotted spoon to a plate.
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13
Add the zucchini to the pot and cook until lightly browned, 6 to 8 minutes.
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14
Add the onions and cook until softened, 2 to 3 minutes, then add the roasted peppers.
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15
Pour the sun-dried tomatoes and the cooking liquid into a food processor and add the Roasted Garlic Paste, cilantro, oregano and chipotle puree.
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16
Puree until smooth, then add the mixture to the chili and stir to combine.
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17
Add the beans, canned tomatoes, soy chorizo and roasted squash.
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18
Add enough water to thin the chili to the desired consistency.
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19
Melt the butter in a small pan.
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20
Coarsely crumble the muffins on a baking sheet, then drizzle with the melted butter and sprinkle with seafood seasoning.
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21
Bake until browned.
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22
Ladle the chili into shallow bowls and top with the Manchego cheese and crumbled muffins.
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23
The chili can be covered and refrigerated for a make-ahead meal.
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24
Reheat over medium heat, stirring occasionally.
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25
Roasted Garlic Paste:.
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26
Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup extra virgin olive oil.
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27
Wrap up the garlic in the foil to make a tightly sealed pouch.
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28
Roast until very tender, about 45 minutes.
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29
Let cool, then squeeze the garlic from the skins into a food processor.
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30
Add the remaining 3/4 cup olive oil and the honey and season with salt and pepper.
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31
Puree until smooth, then transfer to a small container.
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32
(Alternatively, you can mash the garlic paste with a fork instead of using a food processor.)
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33
You can use the paste in sauces, soups, spreads, noodle dishes, etc.
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34
Yum.
