Roasted vegetable and four-bean chili
5
Points®
Total time: 1 hr 25 min • Prep: 25 min • Cook: 1 hr • Serves: 10 • Difficulty: Easy
A meat-free crowd pleaser, your guests can enjoy a bowl of warming delight in about 1 1/2 hours. This smoky, spicy vegetarian chili gets a ton of flavor from roasting the vegetables before adding liquid ingredients, and a serious kick of heat from chipotle chilis en adobo sauce. Take the spice down by using less of the chilis or, if you have a crowd of various ages and heat-tolerance, remove the chiles, puree a bit, and serve on the side for the brave to stir into their bowl. Cilantro is a fantastic bright herb with a cooling taste but doesn't taste good to some people. Serve it on the side to let folks choose for themselves.
Ingredients
Uncooked red onion(s)
1 large
Red bell pepper(s)
1 medium
Orange bell pepper (s)
1 medium
Yellow bell pepper(s)
1 medium
Frozen corn kernels
3 cup(s)
Uncooked zucchini
1 large
Olive oil
1 Tbsp
Kosher salt
1.5 tsp
Black pepper
0.25 tsp
Canned diced tomatoes
45 oz
Canned black beans
15 oz
Canned black eyed peas
1.5 cup(s)
Canned pinto beans
15 oz
Canned kidney beans
15 oz
Chili powder
1 Tbsp
Maple syrup
1 Tbsp
Jarred minced garlic
1 Tbsp
Canned chipotle peppers in adobo sauce
2 tsp
Paprika
1 tsp
Cilantro
2 Tbsp
Uncooked scallion(s)
2 Tbsp
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.
4
Serving size: 1 cup
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.