Roasted Veggie Chili Recipe

Name: Roasted Veggie Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400u00b0 for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves.
2
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.
3
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.

1236

kcal

Calories

Fat

145

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 18 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Veggie 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.

That's it — enjoy your meal!

Roasted Veggie Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions