Roasted Veggie Chili Recipe

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Roasted Veggie Chili Recipe
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  1. 2 cups fresh or frozen corn
  2. 2 cups each cubed zucchini, yellow summer squash and eggplant
  3. 2 each medium green peppers and sweet red peppers, cut into 1-inch pieces
  4. 2 large onions, chopped
  5. 1/2 cup garlic cloves, peeled
  6. 1/4 cup olive oil
  7. 4 quarts chicken broth
  8. 2 cans (14-1/2 ounces each) stewed tomatoes
  9. 2 cans (14-1/2 ounces each) tomato puree
  10. 1/4 cup lime juice
  11. 4 teaspoon chili powder
  12. 1-1/4 teaspoon cayenne pepper
  13. 1 teaspoon ground cumin
  14. 1/2 cup butter
  15. 1/2 cup all-purpose flour
  16. 3 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  17. 1/2 cup minced fresh cilantro
  18. 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 400° 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. Yield: 24 servings (6 quarts).
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