Roasted Vegetable Chili
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 red peppers
- 2 sweet potatoes
- 709.77 ml frozen corn
- 29.58-44.37 ml olive oil
- 2 clove garlic, minced
- 2 (1587.57 g) can of diced and peeled tomatoes
- 2 (425.24 g) can black beans, drained and rinsed
- 14.79 ml cumin
- 4.92 ml cayenne pepper
- 14.79 ml ground coriander
directions
- Turn the oven to broil.
- Move one rack to the highest position.
- Put the red peppers on the cookie sheet and put it in the oven.
- Allow the skin to blister and turn completely black, turning the peppers as needed.
- (This step can also be done by putting the peppers on the grill or holding them over a gas burner set to high.) Once the peppers’ skin is completely blackened, put them in a bowl and cover the top with plastic wrap or put them into a brown paper bag and fold the top over several times.
- Allow to sit for 10 minutes.
- Remove the skin by peeling it off with your fingers.
- Cut the top off, get rid of the seeds, and then dice.
- Put as much corn as will fit in a single layer of a lined cookie sheet.
- Put in the oven for a minute or two, rotating if necessary.
- Once most of the corn has turned golden, remove the cookie sheet, turn the kernels, and put back in the oven.
- Peel the sweet potatoes, slice into round slices of an even thickness (about ¼ inch), and place onto a cookie sheet, in a single layer, covered with parchment paper or aluminum foil.
- Put into the oven for about 1 min (you may want to rotate the cookie sheet after 30 seconds if one section is cooking much faster than the rest).
- Once the slices have become browned (but not black), remove the cookie sheet, flip the slices and repeat.
- Add olive oil to a large pot on med heat.
- Add garlic.
- Cook garlic for a minute, reduce heat, and then add tomatoes and roasted vegetables.
- Add spices, adjusting to you’re your taste.
- Add beans.
- Allow to simmer for a while (20 minutes to an hour or two).
- Serve topped with grated cheddar, sour cream, chopped cilantro, or whatever you like.
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RECIPE SUBMITTED BY
Tomorrow Never Knows
Glastonbury, CT
Fav TV food shows: Iron Chef and America's Test Kitchen
I run (a lot) so that I can eat what I want.
I'm an Alton Brown/Good Eats fan. I enjoy Cook's Illustrated.