Roasted Vegetable Chili

READY IN: 55mins




  • 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.