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Roasted Veggie Chili

Name: Roasted Veggie Chili
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 24 servings (6 quarts).
Cuisine: North America, Mexican
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 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

2 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 40 min.

Makes

24 servings (6 quarts)

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."

Roasted Veggie Chili Recipe photo by Taste of Home

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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 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

Directions

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.
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.

Roasted Veggie Chili

Ingredients

Directions

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