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Roasted Veggie Chili

 Roasted Veggie Chili
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."
24 ServingsPrep: 30 min. Cook: 40 min.

Ingredients

  • 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 King Arthur Unbleached 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

Directions

  • Place the vegetables and garlic in a roasting pan. Drizzle with oil;

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Roasted Veggie Chili (continued)

Directions (continued)

  • toss to coat. Cover and bake at 400° for 20-30 minutes or until
  • vegetables are tender; cool slightly. Remove and chop garlic cloves.
  • 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.
  • 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).
Nutritional Facts: 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.