Roasted Vegetable and Four-Bean Chili
- Total Time
- 1:25
- Prep
- 0:25
- Cook
- 1:00
- Serves
- 10
- Difficulty
- Easy
This smoky, spicy vegetarian chili gets a serious kick from powdered and packaged peppers.
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uncooked red onion(s)1 large, chopped
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sweet red pepper(s)1 medium, seeded, chopped
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orange bell pepper1 medium, seeded, chopped
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yellow pepper(s)1 medium, seeded, chopped
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cooked frozen yellow corn3 cup(s)
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uncooked zucchini1 large, diced
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olive oil1 Tbsp
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kosher salt1 ½ tsp, or to taste
-
black pepper¼ tsp
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canned diced tomatoes45 oz
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canned black beans15 oz, rinsed and drained
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canned black eye peas1 ½ cup(s), rinsed and drained
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canned pinto beans15 oz, rinsed and drained
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canned low sodium red kidney beans15 oz, rinsed and drained
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chili powder1 tsp, ancho variety
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maple syrup1 Tbsp
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minced garlic1 Tbsp
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canned chipotle pepper(s)2 tsp, minced
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smoked paprika1 tsp, smoked variety
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cilantro2 Tbsp, chopped
-
uncooked scallion(s)2 medium, 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.