Roasted Veggie Chili Recipe
- 2 cups fresh or frozen corn
- 2 cups each cubed zucchini, yellow summer squash and eggplant
- 2 each medium green peppers and sweet red peppers, cut into 1-inch pieces
- 2 large onions, chopped
- 1/2 cup garlic cloves, peeled
- 1/4 cup olive oil
- 4 quarts chicken broth
- 2 cans (14-1/2 ounces each) stewed tomatoes
- 2 cans (14-1/2 ounces each) tomato puree
- 1/4 cup lime juice
- 4 teaspoon chili powder
- 1-1/4 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
- 1/2 cup minced fresh cilantro
- Sour cream and chopped green onions, optional
- 1. Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400° for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves.
- 2. In a Dutch oven or soup kettle, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter.
- 3. In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired. Yield: 24 servings (6 quarts).
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.
Reviews for Roasted Veggie Chili
"Flavors are terrific. Spice is just right for my family. The only thing I will do differently next time is decrease the liguid by 1 or possibly 2 quarts. I had to cook it down way too long to thicken even with adding the rue. I finally gave up and it was more like a stew than a thick chili."
"Here are the changes I made to the recipe. First of all, I used well-drained canned whole kernel corn rather than using fresh or frozen, and it worked fine. I cut the chicken broth way back, to about 1 quart rather than four, which seemed like an awful lot. I didn't want to go to the trouble (or calories) of thickening the chili with the butter and flour as specified, so I thought cutting down on the broth would make it thicker. It still turned out quite thin; in fact, people thought it was more like a soup than a chili, but after chilling and reheating the second time I served it, it was thick and chili-like, so I guess I would recommend making it a day ahead and then reheating. It was more flavorful after a few days, also. Even though there is chili powder, cumin, cilantro and cayenne in this, the flavors didn't really assert themselves until the second time around. (I did cut the cayenne down to about a half teaspoon or less.) I didn't have any tomato puree, so substituted a 28-ounce can of "kitchen-ready" crushed tomatoes in heavy puree. We liked this chili a lot and I would definitely make it again when we have a large group to feed."
"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."