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Autumn Harvest Chili-Chili My Way!
BAKING AND COOKING, A TALE OF TWO LOVES20Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 butternut squash (small, cut in half and seeded)
- 4 Tbsp. extra virgin olive oil (divided)
- ground black pepper
- salt
- 1 onion (medium, chopped)
- 2 cloves garlic (finely chopped or grated)
- 1 red bell pepper (medium, seeded and chopped)
- 1 jalapeño pepper (seeded and chopped)
- 1/2 lb. button mushrooms (quartered, I used Cremini or Baby Bella)
- 2 zucchini (small, diced)
- 1 Tbsp. smoked paprika
- 3 Tbsp. chili powder
- 1 tsp. cumin
- 1 box frozen corn (10 ounces)
- 1 can black beans (14 ounces, drained I didn't add these)
- 1/4 cup tomato paste (I also added about 1/2 cup tomato sauce)
- 1 cup apple cider (the cloudy kind, as needed,, I used beer)
- 2 cups cheddar cheese (yellow, shredded, optional I didn't do this)
- 1/4 cup chopped cilantro
- 1/4 piece mexican chocolate
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