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 butternut squash, peeled and cut into 1-inch pieces; 3 large carrots, sliced; 2 medium zucchini, cut into 1-inch pieces; 2 tablespoons olive oil, divided; 1 ½ teaspoons ground cumin; 2 medium green peppers, diced; 1 large onion, chopped; 3 (14 1/2 ounce) cans reduced-sodium chicken broth; 3 (14 1/2 ounce) cans diced tomatoes, undrained; 2 (15 ounce) cans cannellini or 2 (15 ounce) cans white kidney beans, rinsed and drained; 1 cup water; 1 cup salsa; 3 teaspoons chili powder; 6 garlic cloves, minced

Servings: persons

1 medium butternut squash, peeled and cut into 1-inch pieces
3 large carrots, sliced
2 medium zucchini, cut into 1-inch pieces
2 tablespoons olive oil, divided
1 ½ teaspoons ground cumin
2 medium green peppers, diced
1 large onion, chopped
3 (14 1/2 ounce) cans reduced-sodium chicken broth
3 (14 1/2 ounce) cans diced tomatoes, undrained
2 (15 ounce) cans cannellini or 2 (15 ounce) cans white kidney beans, rinsed and drained
1 cup water
1 cup salsa
3 teaspoons chili powder
6 garlic cloves, minced

1
Place squash, carrots and zucchini in a 15x10 baking pan.
2
Combine 1 tbsp oil and cumin; drizzle over vegetables and toss to coat.
3
Bake uncovered, at 450F for 25-30 minute or until tender, stirring once.
4
Meanwhile, in a soup kettle, saute green peppers and onion in remaining oil for 3-4 minute or until tender.
5
Stir in the broth, tomatoes, beans, water, salsa, chili powder and garlic.
6
Bring to a boil.
7
Reduce heat; simmer, uncovered, for 10 minutes.
8
Stir in roasted veggies.
9
Return to a boil.
10
Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through.

701

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 14 ingredients. The key ingredients include: 1 medium butternut squash, peeled and cut into 1-inch pieces, 3 large carrots, sliced, 2 medium zucchini, cut into 1-inch pieces, 2 tablespoons olive oil, divided, 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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