Roasted Chili Casserole #RSC Recipe

Name: Roasted Chili Casserole #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium red bell peppers; 1 medium zucchini; 1 medium onion; 1 cup grape tomatoes or 1 cup cherry tomatoes, halved; 1 (15 ounce) can black beans, rinsed and drained; 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 teaspoons honey; 2 lbs lean ground beef; 2 tablespoons chili powder; 1 tablespoon salt; 1 teaspoon cayenne pepper; 1 teaspoon ground ginger; 1 (10 3/4 ounce) can tomato soup; 1 (16 1/3 ounce) can refrigerated biscuits; 1 cup finely shredded monterey jack cheese; Reynolds Wrap Foil

Servings: persons

2 medium red bell peppers
1 medium zucchini
1 medium onion
1 cup grape tomatoes or 1 cup cherry tomatoes, halved
1 (15 ounce) can black beans, rinsed and drained
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons honey
2 lbs lean ground beef
2 tablespoons chili powder
1 tablespoon salt
1 teaspoon cayenne pepper
1 teaspoon ground ginger
1 (10 3/4 ounce) can tomato soup
1 (16 1/3 ounce) can refrigerated biscuits
1 cup finely shredded monterey jack cheese
Reynolds Wrap Foil

1
Preheat oven to 450-degrees Farenheit.
2
Line a 15-inch X 10-inch X 1-inch baking pan with aluminum foil; set aside.
3
Cut peppers, zucchini, and onion into 1-inch pieces.
4
Place vegetables in a large bowl.
5
Add tomatoes and beans.
6
In a small bowl, whisk oil, juice, and honey.
7
Pour over vegetables and toss to coat.
8
Spread vegetables onto foil-lined pan and roast for 20 - 25 minutes or until tender.
9
Remove from oven and set aside.
10
While vegetables are roasting, place beef in a large skillet and over medium-high heat brown meat, about 5 - 7 minutes; occasionally stirring.
11
Remove from heat and drain liquid.
12
Finely crumble meat and place in a large bowl.
13
Sprinkle meat with chili powder, salt, cayenne pepper, and ginger.
14
Add tomato soup and mix well.
15
Gently stir in roasted vegetables.
16
Heat oven to 350-degrees Farenheit.
17
Line a 13-inch X 9-inch X 2-inch baking pan with aluminum foil.
18
Spoon beef and vegetable mixture evenly in pan.
19
Tightly cover top with aluminum foil.
20
Separate biscuits from can and place ON TOP of foil lid.
21
Bake for 14 - 16 minutes or until biscuits are golden brown.
22
Remove biscuits and foil lid.
23
Spoon chili into individual serving bowls.
24
Sprinkle tops with cheese and serve immediately with a biscuit on the side.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 medium red bell peppers, 1 medium zucchini, 1 medium onion, 1 cup grape tomatoes or 1 cup cherry tomatoes, halved, and more.

Yes, Roasted Chili Casserole #RSC falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Chili Casserole #RSC

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions