Roasted Vegetable Chili

I found this in a Pilsbury Hamburger booklet. I think it would be great subbing in some beans for the hamburger so it would be meatless.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1  medium eggplant, cut into 1 inch cubes
• 1  large green bell pepper, quartered
• 1  large sweet onion, cut into 1/2 ' thick slices
• 3  tablespoons olive oil
• 1  lb lean ground beef
• 2  garlic cloves
• 1 (28 ounce) can diced tomatoes, undrained
• 2 (14 1/2ounce) cans stewed tomatoes, undrained
• 3  teaspoons chili powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
•  shredded cheddar cheese

Directions

1. Heat oven to 450 degrees. Spray 2 large cookie sheets with nonstick cooking spray. In a large bowl, separate onions into rings, add eggplant, bell pepper and oil. Toss to coat. Place in a single layer on sprayed cookie sheets. Bake for 15-18 minutes or until veggies are tender and browned, turning occasionally. Cool 5 minutes then coarsely chop the vegetables.
2. Mean while in a dutch oven or large saucepan cook ground beef and garlic over medium high heat for 5-7 minutes or until beef is thoroughly cooked, stirring frequently, drain.
3. Add chopped roasted vegetables, tomatoes, chili powder, salt and cinnamon, mix well. Bring to a boil, reduce heat to low, simmer 30-40 minutes, stirring occasionally. Sprinkle individual servings with cheese.