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Chorizo, Roasted Butternut and Zucchini Chili Pot

Rachael Ray
Recipe courtesy Rachael Ray
Show: Rachael Ray's Week in a Day Episode: Star Ingredient

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Total Reviews: 4

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  • on May 22, 2012

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    This was an awesome dish. Definitely use less chipotle and I only used 1 head of garlic.

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  • on February 12, 2012

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    Loads of veges, yum! A bit spicey for me though (although my husband liked it just the way it was. I took others' recommendations and cut back on the amount of chipotle in adobe sauce to 1 T. but i think that was still too spicey for me. I don't think the heat was from the garlic. And I substituted ground turkey for choizo so the heat wasn't from the sausage. I would definitely make this again, but probably leave out the chipotle altogether.

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  • on January 14, 2012

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    This is a fantastic recipe with great taste! It's an unusual chili with unexpected ingredients. I did modify the amount of chipoltle (based on my previous experience with it. I used a shy 1 tablespoon and it still packed some heat. Instead of chorizo, I used Soyrizo (a vegetarian based chorizo. I will definately be making this one again!

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  • on January 08, 2012

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    This chili is delicious! Great flavors and texture. It has quite a sweet side. I used 2 tablespoons of the chipotle in adobo sauce puree and got some serious heat. This is not for the faint hearted. I might decrease the amount of chipotle sauce for the general public!

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