Roasted Vegetable and Four-Bean Chili

Total Time
1 hr 25 min
25 min
1 hr
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

frozen corn kernels

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

minced garlic

1 Tbsp

canned chipotle peppers in adobo sauce

2 tsp, minced


1 tsp, smoked variety


2 Tbsp, chopped

uncooked scallion(s)

2 Tbsp, 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.
  4. Serving size: 1 cup

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