Roasted Vegetable and Four-Bean Chili

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This smoky, spicy vegetarian chili gets a serious kick from powdered and packaged peppers.

  • 1 large uncooked red onion(s), chopped
  • 1 medium sweet red pepper(s), seeded, chopped
  • 1 medium orange bell pepper, seeded, chopped
  • 1 medium yellow pepper(s), seeded, chopped
  • 3 cup(s) cooked frozen yellow corn
  • 1 large uncooked zucchini, diced
  • 1 Tbsp olive oil
  • 1 1/2 tsp kosher salt, or to taste
  • 1/4 tsp black pepper
  • 45 oz canned diced tomatoes
  • 15 oz canned black beans, rinsed and drained
  • 1 1/2 cup(s) canned black eye peas, rinsed and drained
  • 15 oz canned pinto beans, rinsed and drained
  • 15 oz canned low sodium red kidney beans, rinsed and drained
  • 1 tsp chili powder, ancho variety
  • 1 Tbsp maple syrup
  • 1 Tbsp minced garlic
  • 2 tsp canned chipotle pepper(s), minced
  • 1 tsp paprika, smoked variety
  • 2 Tbsp cilantro, chopped
  • 2 medium uncooked scallion(s), chopped

Preheat oven to 450°F. Line 2 large rimmed baking sheets with parchment paper.

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.

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.

Serving size: 1 cup

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