ROASTED VEGGIE CHILI
You're sure to get a kick out of this spicy entree, which placed third at a chili contest in Murphy, North Carolina. "I wanted to make good-for-you chili that also used veggies from my garden," C.J. Counts explains. "My husband and I are chefs, but we also like to have fun and use our imaginations when we cook."
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 24 servings (6 quarts).
Number Of Ingredients 18
Steps:
- 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., 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. , 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.
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Andrew Rouleau
[email protected]This chili is the perfect comfort food. It's warm, hearty, and flavorful. I always feel better after eating a bowl of this chili.
malik don
[email protected]I love that this chili is made with all fresh ingredients. It really makes a difference in the flavor.
Elias Perkins
[email protected]This chili is a great way to get your kids to eat their vegetables. My kids love the roasted vegetables, and they always ask for seconds.
Clearigan Surrender
[email protected]I'm not a huge fan of chili, but this recipe is really good. The roasted vegetables add a lot of flavor, and the chili is really hearty and satisfying.
Zephyr
[email protected]This chili is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Heru
[email protected]I love the smoky flavor of this chili. The chipotle peppers add a really nice depth of flavor.
Charlotte Skeates
[email protected]This chili is a great way to warm up on a cold day. It's also really easy to make, which is a bonus.
Aina Babatope
[email protected]I'm a big fan of this chili. It's so flavorful and satisfying. I especially love the roasted red peppers.
Hridiy Islam
[email protected]This chili is perfect for a party. It's easy to make a big batch, and it's always a hit with guests.
Chocolate Addu
[email protected]I love that this chili is made with all healthy ingredients. It's a great way to get your daily dose of vegetables.
Minahil Saleem
[email protected]This chili is a great way to use up leftover roasted vegetables. I always have a bunch of roasted vegetables in my fridge, and this is a great way to use them up.
Noel Hogan
[email protected]I'm not usually a fan of vegetarian chili, but this recipe changed my mind. The roasted vegetables add so much flavor and depth, and the chili is really hearty and satisfying.
Denzil Abrahams
[email protected]I made this chili for a group of friends, and everyone loved it. It was the perfect dish for a potluck, because it's easy to transport and serve.
Rev prezime
[email protected]This chili is delicious! I love the combination of roasted vegetables, beans, and spices. It's also really easy to make, which is a bonus.
Sledge Leburu
[email protected]I've made this chili several times now, and it's always a crowd-pleaser. It's so easy to make, and the leftovers are even better the next day.
Emma Casteels
[email protected]This roasted veggie chili was a hit! The flavors were so rich and complex, and the vegetables were perfectly roasted. I served it with some cornbread and a dollop of sour cream, and it was the perfect comfort food for a cold night.