Spiked Chorizo and Black Bean Chilli with Chipotle Roasted Garlic and Plantain recipes

Ingredients

• 2 full garlic heads, tops sliced off
• 1 Tbsp extra virgin olive oil
• 1 1/2 tsp good quality honey
• 1 Tbsp chipotle peppers in adobo sauce (see HGN Notes)
• 1/4 cup sun-dried tomatoes (drained and rinsed if packed in oil; no extra prep if dry)
• 1/4 cup chopped cilantro, plus more for serving
• 4 small or 2 large banana peppers (also known as Hungarian wax peppers)
• 1 tsp olive oil
• 12 oz ground fresh chorizo (removed from casings if purchased in links), or ground pork with chorizo seasonings (see HGN Notes)
• 1 small zucchini, quartered lengthwise, seeded and chunked
• yellow squash
• 1/2 white, yellow or red onion, chopped -- to yield ~1/2 to 2/3 cup
• 2 tsp dried oregano
• 1 tsp freshly grated nutmeg
• 1 tsp ground cinnamon
• 1 to 2 Tbsp Bourbon or whiskey
• 1, 14-oz can black beans, rinsed and drained
• 1, 14-oz can diced fire-roasted tomatoes with the juice (or regular diced canned tomatoes)
• 1 cup chicken or vegetable stock, or water (I used homemade pork stock)
• 2 small or 1 large green-yellow plantains with black spots, peeled and chunked

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