Roasted Veggie Chili

Total Time

Prep: 30 min. Cook: 40 min.


24 servings (6 quarts)

Updated: Sep. 30, 2022
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."


  • 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) 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.