Autumn Harvest Chili

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
815
FAT
184%
CHOL
64%
SOD
60%

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Ingredients for 4 servings

2 small butternut squash, cut in half and seeded

4 tablespoons extra virgin olive oil (EVOO), divided

Salt and freshly ground black pepper

1 medium onion, chopped

2 cloves garlic, finely chopped or grated

1 medium red bell pepper, seeded and chopped

1 jalapeƱo pepper, seeded and chopped

1/2 pound button mushrooms, quartered

2 small zucchini, diced

1 tablespoon smoked paprika

3 tablespoons chili powder

1 box frozen corn (10 ounces)

1 can black beans (14 ounces), drained

1/4 cup tomato paste

1 cup apple cider (the cloudy kind), as needed

2 cups yellow cheddar cheese, shredded

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