ROASTED VEGETABLE CHILI

Roasted Vegetable Chili image

Put the oven on high for this delicious chili. Veggies roast first to bring out rich, caramelized flavor.

Provided by Betty Crocker Kitchens

Categories Entree

Yield 7

Number Of Ingredients 12

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Ingredients

1 medium eggplant, cut into 1-inch-thick slices
1 large green bell pepper, quartered
1 large sweet onion (such as Walla Walla), cut into 1/2-inch-thick slices, separated into rings
3 tablespoons olive oil
1 lb. lean ground beef
1 to 2 garlic cloves, minced
1 (28-oz.) can diced tomatoes, undrained
2 (14.5-oz.) cans stewed tomatoes, undrained
3 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
Shredded Cheddar cheese, if desired

Steps:

Heat oven to 450°F. Spray 2 large cookie sheets with nonstick cooking spray. In large bowl, combine eggplant, bell pepper. onion and oil; toss to coat. Place in single layer on sprayed cookie sheets. Bake at 450°F. for 15 to 18 minutes or until vegetables are tender and browned, turning occasionally. Cool 5 minutes. Coarsely chop vegetables.
Meanwhile, in Dutch oven, cook ground beef and garlic over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
Add roasted vegetables, tomatoes, chili powder, salt and cinnamon; mix well. Bring to a boil. Reduce heat to low; simmer 30 to 40 minutes, stirring occasionally. Sprinkle individual servings with cheese.

Nutrition Facts : Calories 275, Carbohydrate 23 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 5 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 1/3 Cups, Sodium 700 mg, Sugar 13 g