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Roasted Vegetable Chili

Hannah Barringer of Loudon, Tennessee suggests serving this delicious and satisfying recipe with corn chips, cheese, sour cream, and a small salad. “To save time, purchase vegetables that have already been diced,” she adds.

13 ServingsPrep: 35 min. Cook: 30 min.

Ingredients

1 medium butternut squash, peeled and cut into 1-inch pieces
3 large carrots, sliced
2 medium zucchini, cut into 1-inch pieces
2 tablespoons olive oil, divided
1-1/2 teaspoons ground cumin
2 medium green peppers, diced
1 large onion, chopped
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained
1 cup water
1 cup salsa
3 teaspoons chili powder
6 garlic cloves, minced

Directions

Place the squash, carrots and zucchini in a 15-in. x 10-in. x 1-in.
baking pan. Combine 1 tablespoon oil and cumin; drizzle over
vegetables and toss to coat. Bake, uncovered, at 450° for 25-30
minutes or until tender, stirring once.
Meanwhile, in a stockpot, saute green peppers and onion in remaining
oil for 3-4 minutes or until tender. Stir in the broth, tomatoes,
beans, water, salsa, chili powder and garlic. Bring to a boil.
Reduce heat; simmer, uncovered, for 10 minutes.
Stir in roasted vegetables. Return to a boil. Reduce heat; simmer,

2 of 2

Roasted Vegetable Chili (continued)

Directions (continued)

uncovered, for 5-10 minutes or until heated through. Yield: 13
servings (5 quarts).

Nutrition Facts: 1-1/3 cups equals 156 calories, 3 g fat (trace saturated fat), 0 cholesterol, 559 mg sodium, 28 g carbohydrate, 9 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.