Roasted Vegetable and Four-Bean Chili
- Durée totale
- Temps de prép.
- Temps de cuisson
This smoky, spicy vegetarian chili gets a serious kick from powdered and packaged peppers.
- 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.