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
Roasted Veggie Chili
Prep Time
30 min
Cook Time
40 min
Yield
24 servings (6 quarts)
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.
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