Roasted Vegetable Chili (Vegetarian)

Submitted by justcallmetoni

"I was in the mood for a meatless chili and food a nifty recipe on the Kraft website. One change after another and soon I had a whole new recipe. Roast the vegetables the night before making double, you can use half as a side that night and have the rest as the starter for this dish. Tip: Since the chayote cooks much slower than the other squash be sure to cut it into smaller pieces. As presented this is 5 thingies on the Momentum Plan."

 

• Ready In: 1hr 35mins
• Ingredients: 14
• Serves: 4

ingredients

• Roasted Vegetables

• 1 medium zucchini, cut into 1 inch pieces
• 1 medium summer squash, cut into 1 inch pieces
• 1 medium chayote, cut into 1/2 inch pieces
• 1 red onion, cut into 1/2 to 3/4 inch pieces
• 3 garlic cloves, whole
• 2 teaspoons olive oil

• Chili

• 1⁄4 - 1⁄2 cup water (use or omit depending on your thickness preference)
• 1 (14 1/2 ounce) can fire roasted diced tomatoes
• 1 (14 1/2 ounce) can black beans, drained and rinsed
• 1 (8 ounce) can tomato sauce
• 2 -4 teaspoons chili powder
• 1⁄2 teaspoon oregano
• cayenne pepper
• 6 1⁄2 ounces Morningstar Farms Meal Starters Grillers recipe crumbles

directions

1. Preheat oven to 375 degrees.
2. Toss the squash pieces with the red onions, garlic and olive oil. Place in a baking pan and roast for 35 minutes. You may continue with the recipe or put the vegetables in an airtight container for use later.
3. Pull the roasted garlic from the pan, placing the remaining vegetables in a large saucepan over medium heat. Take the garlic and mash it into a paste and hold.
4. Add the canned ingredients (bean, tomatoes and tomato sauce) to the vegetables along with the mashed garlic, chili powder and oregano. Bring the pot to a boil. (The time required here depends on whether you are using hot or cold vegetables.) Cover the pan and reduce heat to a simmer, cooking for 20 minutes. Add the crumbles and adjust seasonings to taste. continue cooking another 5 to 10 minutes.