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.
- Serving size: 1 cup
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