Roasted Vegetable Chili Recipe

Name: Roasted Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, cut into 1 inch cubes; 1 large green bell pepper, quartered; 1 large sweet onion, cut into 1/2 ' thick slices; 3 tablespoons olive oil; 1 lb lean ground beef; 2 garlic cloves; 1 (28 ounce) can diced tomatoes, undrained; 2 (14 1/2 ounce) cans stewed tomatoes, undrained; 3 teaspoons chili powder; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; shredded cheddar cheese

Servings: persons

1 medium eggplant, cut into 1 inch cubes
1 large green bell pepper, quartered
1 large sweet onion, cut into 1/2 ' thick slices
3 tablespoons olive oil
1 lb lean ground beef
2 garlic cloves
1 (28 ounce) can diced tomatoes, undrained
2 (14 1/2 ounce) cans stewed tomatoes, undrained
3 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
shredded cheddar cheese

1
Heat oven to 450 degrees. Spray 2 large cookie sheets with nonstick cooking spray. In a large bowl, separate onions into rings, add eggplant, bell pepper and oil. Toss to coat. Place in a single layer on sprayed cookie sheets. Bake for 15-18 minutes or until veggies are tender and browned, turning occasionally. Cool 5 minutes then coarsely chop the vegetables.
2
Mean while in a dutch oven or large saucepan cook ground beef and garlic over medium high heat for 5-7 minutes or until beef is thoroughly cooked, stirring frequently, drain.
3
Add chopped roasted vegetables, tomatoes, chili powder, salt and cinnamon, mix well. Bring to a boil, reduce heat to low, simmer 30-40 minutes, stirring occasionally. Sprinkle individual servings with cheese.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 medium eggplant, cut into 1 inch cubes, 1 large green bell pepper, quartered, 1 large sweet onion, cut into 1/2 ' thick slices, 3 tablespoons olive oil, and more.

Yes, Roasted Vegetable Chili 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.

Roasted Vegetable Chili

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