Roasted Vegetable and Four-Bean Chili

Total Time
This smoky, spicy vegetarian chili gets a serious kick from powdered and packaged peppers.
  • 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
  • kosher salt
    1 ½ tsp, or to taste
  • black pepper
    ¼ tsp
  • canned diced tomatoes
    45 oz
  • canned black beans
    15 oz, rinsed and drained
  • canned black eye peas
    1 ½ 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, ancho variety
  • maple syrup
    1 Tbsp
  • minced garlic
    1 Tbsp
  • canned chipotle pepper(s)
    2 tsp, minced
  • smoked paprika
    1 tsp, smoked variety
  • cilantro
    2 Tbsp, chopped
  • uncooked scallion(s)
    2 medium, chopped
  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.
Serving size: 1 cup

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