Roasted vegetable and four-bean chili
1
Points® value
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
Red onion
1 large, chopped
Red bell pepper
1 medium, seeded, chopped
Orange bell pepper
1 medium, seeded, chopped
Yellow bell pepper
1 medium, seeded, chopped
Frozen corn
3 cup(s)
Uncooked zucchini
1 large, diced
Olive oil
1 Tbsp, extra-virgin
Kosher salt
1½ tsp, or to taste
Black pepper
¼ tsp
Canned diced tomatoes
45 oz
Canned black beans
15 oz, rinsed and drained
Canned black eyed peas
1½ cup(s), (15-oz can) rinsed and drained
Canned pinto beans
15 oz, rinsed and drained
Canned kidney beans
15 oz, red, rinsed and drained
Chili powder
1 Tbsp, ancho variety
Maple syrup
1 Tbsp
Jarred minced garlic
1 Tbsp
Canned chipotle peppers in adobo sauce
2 tsp, minced
Paprika
1 tsp, smoked variety
Cilantro
2 Tbsp, chopped
Scallions
2 Tbsp, chopped