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.
Preheat the oven to 400 degrees F.
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.
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.
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.
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.
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.
Ladle the chili into shallow bowls and top with the Manchego cheese and crumbled muffins.
The chili can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, stirring occasionally.
Roasted Garlic Paste:.
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.

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Nutrition Facts

Per Serving Per 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.

Tastes

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savory
bitter
sweet

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