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Roasted Veggie Chili

Anytime there’s even a little hint of a cool breeze, no mater the season, I get cravings for chili. This hearty stew was a staple for my family growing up, but it was also always served at school and at friend’s houses. That could be why it’s such a comfort food for me and for many others.

With this chili you get the best of everything: spices to liven up the other ingredients and tons of veggies combined in a familiar dish that reminds you of home.

Roasted Veggie Chili

The great debate over whether chili is allowed to have pasta in it continues. Even though my mom always put in macaroni, I’ve left it out of this recipe in order to keep the flavors of the roasted vegetables front and center.

Eggplant, corn, green pepper onion, zucchini, and squash flavor the chili as only they can. And, each one is intensified by being oven-roasted before you add them to the stockpot. You can use other veggies if you like instead, adding the things you love and leaving the rest out. But, if you do change up the veggies, the quantities we’re looking for here will fill 2 jelly roll pans so don’t skimp on the veggies. After all they shrink in the oven.

Roasted Veggie Chili

Roasting the veggies is an extra step, but one that’s largely hands off. If you’ve got a little extra time all you have to do pop them into the oven and you can go do something else while they bake.

The protein in this chili comes from 2 types of beans. But, if you want to add meat then go for it.

Roasted Veggie Chili

For a great depth of flavor there’s also honey, cayenne, hot sauce, and a bit of lime juice. To make great chili you’ve got to have some heat and some acidity to balance everything out.

Serve this with some sour cream or cheese or green onions for a fresh take on a classic that ensures you get all your veggies!

Serves 6-8

25m prep time

1h 7m cook time

364 calories

Allergens: Citrus, Corn

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Ingredients
  • 3/4 cup frozen corn
  • 2 zucchini, cubed
  • 1 yellow squash, cubed
  • 1 eggplant, cubed
  • 1 green pepper, diced
  • 1 small onion chopped
  • 6 cloves garlic, minced
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 3 1/2 teaspoons chili powder (or more to taste), divided
  • 3 cups chicken broth
  • 1 (14 oz) can diced tomatoes, drained
  • 1 (14 oz) can tomato sauce
  • juice of 2 limes
  • 1 teaspoon honey
  • pinch cayenne pepper
  • dash hot sauce
  • pinch white pepper
  • 1 teaspoon ground cumin
  • 1 (14 oz) can white beans, drained and rinsed
  • 1 (14 oz) can kidney beans, drained and rinsed
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • sour cream and chopped green onions, for garnish
Preparation
  1. Preheat oven to 400˚F. Toss corn, zucchini, eggplant, pepper, onion, and garlic together in large bowl. Pour onto large baking sheets lined with parchment paper. Sprinkle with salt, pepper, and 1/2 teaspoon chili powder. Bake for 30-40 minutes or until browned on top.
  2. While veggies cook combine broth, tomatoes, tomato sauce, lime juice, honey, remaining chili powder, cayenne pepper, hot sauce, white pepper, cumin, and beans to stockpot. Add salt and pepper to taste. Bring to low boil over medium-high heat and simmer for 18 minutes or until thickened slightly.
  3. Add vegetables to pot and stir well. Cook for 14 minutes for flavors to combine.
  4. In small jar combine cornstarch and water. Close lid and shake vigorously until no lumps remain. Stir cornstarch into chili and let cook on medium for 5 minutes.
  5. Serve with sour cream and/or chopped green onions for garnish.

Recipe adapted from Taste of Home.