Roasted Veggie Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups fresh or frozen corn
2 cups each cubed zucchini, yellow summer squash and eggplant
2 each medium green peppers and sweet red peppers, cut into 1-inch pieces
2 large onions, chopped
1/2 cup garlic cloves, peeled
1/4 cup olive oil
4 quarts chicken broth
2 cans (14-1/2 ounces each) stewed tomatoes
2 cans (14-1/2 ounces each) tomato puree
1/4 cup lime juice
4 tsp chili powder
1-1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 cup butter
1/2 cup all-purpose flour
3 cans (15 ounces each) white kidney beans or cannellini beans, rinsed and drained
1/2 cup minced fresh cilantro
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Directions: |
Directions:1. Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400º for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic.
2. In a Dutch oven or soup kettle, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne and cumin. Bringt to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter.
3. In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans and cilantro; mix well.
4. Simmer, uncovered, until chili reaches desired thickness. |
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Number Of
Servings: |
Number Of
Servings:24 (6 quarts) |
Personal
Notes: |
Personal
Notes: I made this for mother after she became short HANDED. It was made less spicy by using mild chili seasoning, a little sugar, no cayenne pepper, and a little more veggies.
*Recipe courtesy of Taste of Home Cookbook
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