Roasted Vegetable Chili

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READY IN: 1hr 5mins
Recipe by children from A to Z

This is from TOH. Great for vegetarians, or anyone who just loves your veggies, like me.

Ingredients Nutrition

Directions

  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 450°F 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.

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