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You're sure to get a kick out of this spicy entree, which placed third at a chili contest in Murphy, North Carolina. "I wanted to make good-for-you chili that also used veggies from my garden," C.J. Counts explains. "My husband and I are chefs, but we also like to have fun and use our imaginations when we cook."
Nutritional Analysis: 1 cup equals 168 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 802 mg sodium, 22 g carbohydrate, 4 g fiber, 6 g protein.
Originally published as Roasted Veggie Chili in Country Woman September/October 2001, p41
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Reviewed on Mar. 13, 2011 by katbrown2057
I made this recipe last year during Lent. It was wonderful! My husband, who is a true Meat-and-Potato man didn't even miss the meat. I am not a big fan of cannellini beans, so I used pinto beans, kidney beans and black beans instead. I am going to make it again this year.
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