Roasted Vegetable Chili

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

• Ready In: 1 hr 5 mins
• Serves: 13

Ingredients

• 1  medium  butternut squash, peeled and cut into 1-inch pieces
• 3  large carrots, sliced
• 2  medium zucchini, cut into 1-inch pieces
• 2  tablespoons olive oil, divided
• 1 1⁄2 teaspoons ground cumin
• 2  medium green peppers, diced
• 1  large onion, chopped
• 3 (14 1/2ounce) cans reduced-sodium chicken broth
• 3 (14 1/2ounce) cans diced tomatoes, undrained
• 2 (15 ounce) cans cannellini or 2 (15 ounce) cans white kidney beans, rinsed and drained
• 1  cup water
• 1  cup salsa
• 3  teaspoons chili powder
• 6  garlic cloves, minced

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.