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
Preheat the oven to 400 degrees F.
Spread the butternut squash
on a rimmed baking sheet, drizzle lightly with EVOO, 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 tablespoon EVOO in a soup
pot over medium-high heat. Add the 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, chorizo and roasted squash. Add enough water to thin the chili to the desired consistency.
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.