Vegetarian Chorizo, Roasted Butternut and Zucchini Chili Pot Recipe

Posted by
Rate It!
Vegetarian Chorizo, Roasted Butternut and Zucchini Chili Pot
Add your photo!



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

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1233 Kcal (5162 kJ)
Calories from fat 499.4 Kcal
% Daily Value*
Total Fat 55.49g 85%
Cholesterol 196.58mg 66%
Sodium 9807.55mg 409%
Potassium 356.24mg 8%
Total Carbs 139.78g 47%
Sugars 13.41g 54%
Dietary Fiber 10.14g 41%
Protein 39.47g 79%
Vitamin C 32mg 53%
Vitamin A 1.6mg 53%
Iron 9.6mg 53%
Calcium 122.3mg 12%
Amount Per 100 g
Calories 511.38 Kcal (2141 kJ)
Calories from fat 207.13 Kcal
% Daily Value*
Total Fat 23.01g 85%
Cholesterol 81.53mg 66%
Sodium 4067.68mg 409%
Potassium 147.75mg 8%
Total Carbs 57.97g 47%
Sugars 5.56g 54%
Dietary Fiber 4.21g 41%
Protein 16.37g 79%
Vitamin C 13.3mg 53%
Vitamin A 0.7mg 53%
Iron 4mg 53%
Calcium 50.7mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 28.5
  • 32

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top