Photo of Roasted vegetable and four-bean chili by WW

Roasted vegetable and four-bean chili

6
1
1
SmartPoints® value per serving
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

Uncooked red onion(s)

1 large, chopped

Sweet red pepper(s)

1 medium, seeded, chopped

Orange bell pepper

1 medium, seeded, chopped

Yellow pepper(s)

1 medium, seeded, chopped

Cooked frozen yellow corn

3 cup(s)

Uncooked zucchini

1 large, diced

Olive oil

1 tbsp(s)

Kosher salt

1½ tsp(s), or to taste

Black pepper

¼ tsp(s)

Canned diced tomatoes

45 oz

Canned black beans

15 oz, rinsed and drained

Canned black eye peas

1½ cup(s), rinsed and drained

Canned pinto beans

15 oz, rinsed and drained

Canned low sodium red kidney beans

15 oz, rinsed and drained

Chili powder

1 tsp(s), ancho variety

Maple syrup

1 tbsp(s)

Minced garlic

1 tbsp(s)

Canned chipotle pepper(s)

2 tsp(s), minced

Smoked paprika

1 tsp(s), smoked variety

Cilantro

2 tbsp(s), chopped

Uncooked scallion(s)

2 medium, chopped

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.

Notes

Serving size: 1 cup