Back to Roasted Vegetable Chili

Print Options


Card Sizes

Roasted Vegetable Chili Recipe

Roasted Vegetable Chili Recipe

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.
TOTAL TIME: Prep: 35 min. Cook: 30 min. YIELD:13 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Stir in roasted vegetables. Return to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Yield: 13 servings (5 quarts).

Nutritional 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.