ROASTED VEGETABLE CHILI

Roasted Vegetable Chili image

Hannah Barringer of Loudon, Tennessee suggests serving this delicious and satisfying recipe with corn chips, cheese, sour cream, and a small salad. "To save time, purchase vegetables that have already been diced," she adds.

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 13 servings (5 quarts).

Number Of Ingredients 14

Ingredients

1 medium butternut squash, peeled and cut into 1-inch pieces
3 large carrots, sliced
2 medium zucchini, cut into 1-inch pieces
2 tablespoons olive oil, divided
1-1/2 teaspoons ground cumin
2 medium green peppers, diced
1 large onion, chopped
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 cup water
1 cup salsa
3 teaspoons chili powder
6 garlic cloves, minced

Steps:

Place the squash, carrots and zucchini in a 15x10x1-in. baking pan. Combine 1 tablespoon oil and cumin; drizzle over vegetables and toss to coat. Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring once. , Meanwhile, in a stockpot, saute green peppers and onion in remaining oil for 3-4 minutes or until tender. Stir in the broth, tomatoes, beans, water, salsa, chili powder and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in roasted vegetables. Return to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through.

Nutrition Facts : Calories 156 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 559mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 9g fiber), Protein 6g protein. Diabetic Exchanges