Roasted Vegetable Chili (Vegetarian) Recipe

Name: Roasted Vegetable Chili (Vegetarian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Vegetables; 1 medium zucchini, cut into 1 inch pieces; 1 medium summer squash, cut into 1 inch pieces; 1 medium chayote, cut into 1/2 inch pieces; 1 red onion, cut into 1/2 to 3/4 inch pieces; 3 garlic cloves, whole; 2 teaspoons olive oil; Chili; 1/4 - 1/2 cup water (use or omit depending on your thickness preference); 1 (14 1/2 ounce) can fire roasted diced tomatoes; 1 (14 1/2 ounce) can black beans, drained and rinsed; 1 (8 ounce) can tomato sauce; 2 -4 teaspoons chili powder; 1/2 teaspoon oregano; cayenne pepper; 6 1/2 ounces Morningstar Farms Meal Starters Grillers recipe crumbles

Servings: persons

Roasted Vegetables
1 medium zucchini, cut into 1 inch pieces
1 medium summer squash, cut into 1 inch pieces
1 medium chayote, cut into 1/2 inch pieces
1 red onion, cut into 1/2 to 3/4 inch pieces
3 garlic cloves, whole
2 teaspoons olive oil
Chili
1/4 - 1/2 cup water (use or omit depending on your thickness preference)
1 (14 1/2 ounce) can fire roasted diced tomatoes
1 (14 1/2 ounce) can black beans, drained and rinsed
1 (8 ounce) can tomato sauce
2 -4 teaspoons chili powder
1/2 teaspoon oregano
cayenne pepper
6 1/2 ounces Morningstar Farms Meal Starters Grillers recipe crumbles

1
Preheat oven to 375 degrees.
2
Toss the squash pieces with the red onions, garlic and olive oil. Place in a baking pan and roast for 35 minutes. You may continue with the recipe or put the vegetables in an airtight container for use later.
3
Pull the roasted garlic from the pan, placing the remaining vegetables in a large saucepan over medium heat. Take the garlic and mash it into a paste and hold.
4
Add the canned ingredients (bean, tomatoes and tomato sauce) to the vegetables along with the mashed garlic, chili powder and oregano. Bring the pot to a boil. (The time required here depends on whether you are using hot or cold vegetables.) Cover the pan and reduce heat to a simmer, cooking for 20 minutes. Add the crumbles and adjust seasonings to taste. continue cooking another 5 to 10 minutes.

191

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 16 ingredients. The key ingredients include: Roasted Vegetables, 1 medium zucchini, cut into 1 inch pieces, 1 medium summer squash, cut into 1 inch pieces, 1 medium chayote, cut into 1/2 inch pieces, and more.

Yes, Roasted Vegetable Chili (Vegetarian) 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 Vegetable Chili (Vegetarian)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions