Best Roasted Vegetable Chili Recipes

ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS

Steps:

• Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
• Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
• Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
• Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.

ROASTED VEGETABLE SANDWICHES WITH SPICY GREEN CHILI DRESSING

Steps:

• Heat oven to 450°F.
• In large bowl, combine all vinaigrette ingredients; mix well.
• Add vegetables to vinaigrette; toss to coat; let stand at room temp 15 minutes to marinate.
• Using slotted spoon, remove vegetables from vinaigrette; place on ungreased 15X10X1 inch baking pan; discard vinaigrette; bake vegetables at 450°F for 25 minutes, stirring occasionally.
• Meanwhile, in small bowl, beat cream cheese until smooth; add remaining dressing ingredients; mix well; cover, refrigerate.
• To assemble sandwiches, spoon 1 1/2 tbsp dressing into each roll; top each with 1/4 of vegetable mixture.

BOCA ROASTED VEGETABLE VEGAN CHILI

Steps:

• Heat oven to 450°F.
• Combine vegetables, garlic and oil in 13x9-inch pan.
• Bake 15 min. or until vegetables are golden brown, stirring occasionally. Transfer to large saucepan. Stir in remaining ingredients; cover.
• Cook on medium-high heat 10 min. or until crumbles are cooked through (160ºF), stirring occasionally.

ROASTED VEGETABLE CHILI (VEGETARIAN)

Steps:

• Preheat oven to 375 degrees.
• Toss the squash pieces with the red onions, garlic and olive oil. Place in a baking pan and roast for 35 minutes. You may continue with the recipe or put the vegetables in an airtight container for use later.
• Pull the roasted garlic from the pan, placing the remaining vegetables in a large saucepan over medium heat. Take the garlic and mash it into a paste and hold.
• Add the canned ingredients (bean, tomatoes and tomato sauce) to the vegetables along with the mashed garlic, chili powder and oregano. Bring the pot to a boil. (The time required here depends on whether you are using hot or cold vegetables.) Cover the pan and reduce heat to a simmer, cooking for 20 minutes. Add the crumbles and adjust seasonings to taste. continue cooking another 5 to 10 minutes.

ROASTED VEGETABLE CHILI

Steps:

• Turn the oven to broil.
• Move one rack to the highest position.
• Put the red peppers on the cookie sheet and put it in the oven.
• Allow the skin to blister and turn completely black, turning the peppers as needed.
• (This step can also be done by putting the peppers on the grill or holding them over a gas burner set to high.) Once the peppers' skin is completely blackened, put them in a bowl and cover the top with plastic wrap or put them into a brown paper bag and fold the top over several times.
• Allow to sit for 10 minutes.
• Remove the skin by peeling it off with your fingers.
• Cut the top off, get rid of the seeds, and then dice.
• Put as much corn as will fit in a single layer of a lined cookie sheet.
• Put in the oven for a minute or two, rotating if necessary.
• Once most of the corn has turned golden, remove the cookie sheet, turn the kernels, and put back in the oven.
• Peel the sweet potatoes, slice into round slices of an even thickness (about ¼ inch), and place onto a cookie sheet, in a single layer, covered with parchment paper or aluminum foil.
• Put into the oven for about 1 min (you may want to rotate the cookie sheet after 30 seconds if one section is cooking much faster than the rest).
• Once the slices have become browned (but not black), remove the cookie sheet, flip the slices and repeat.
• Add olive oil to a large pot on med heat.
• Add garlic.
• Cook garlic for a minute, reduce heat, and then add tomatoes and roasted vegetables.
• Add spices, adjusting to you're your taste.
• Add beans.
• Allow to simmer for a while (20 minutes to an hour or two).
• Serve topped with grated cheddar, sour cream, chopped cilantro, or whatever you like.

ROASTED VEGETABLE CHILI

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.

ROASTED VEGETABLE CHILI

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.

ROASTED VEGETABLE CHILI

Steps:

• Chop first four ingredients and put in 9 X 13 pan. Add garlic and olive oil and toss to coat well. Roast at 450 degrees for 15 minutes. Remove and add all ingredients to a sauce pan and bring to a boil. Reduce heat and simmer for 15-20 minutes. I added cayenne pepper for a little extra heat and a little vegetable broth because it does get a little thick.