Roasted Vegetable and Four-Bean Chili
1
Points®
Total time: 1 hr 25 min • Prep: 25 min • Cook: 1 hr • Serves: 10 • Difficulty: Easy
This smoky, spicy vegetarian chili gets a serious kick from powdered and packaged peppers.
Ingredients
Red onion
1 large
Red bell pepper
1 medium
Orange bell pepper
1 medium
Yellow bell pepper
1 medium
Cooked frozen yellow corn
3 cup(s)
Zucchini
1 large
Olive oil
1 tbsp(s)
Kosher salt
1½ tsp(s)
Black pepper
¼ tsp(s)
Canned diced tomatoes
45 oz
Canned black beans
15 oz
Canned black eye peas
1½ cup(s)
Canned pinto beans
15 oz
Canned low sodium red kidney beans
15 oz
Chili powder
1 tsp(s)
Maple syrup
1 tbsp(s)
Minced garlic
1 tbsp(s)
Canned chipotle peppers
2 tsp(s)
Smoked paprika
1 tsp(s)
Cilantro
2 tbsp(s)
Uncooked scallions
2 medium
Instructions
1
Preheat oven to 450°F. Line 2 large rimmed baking sheets with parchment paper.
2
In a large bowl, toss together onion, peppers, corn, zucchini, oil, salt and black pepper; spread evenly across prepared pans. Roast, stirring once halfway through cooking, until browned, about 30 minutes.
3
Spoon roasted vegetables and remaining ingredients, except cilantro and scallions, into a large soup pot; stir well. Set pot over medium heat; cook, stirring occasionally, for flavors to blend, about 30 minutes. Garnish with cilantro and scallions just before serving.
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