Fall Vegetable Chile

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Roasted Vegi Chili      Fall Vegetable Chili

1 ½ lb butternut squash, peeled, seeded, and cut into chunks
3 carrots, cut into chunks
2 large Bell Peppers (yellow, red and orange) cut in chunks
2 Zucchini, cut into chunks
1 large Onion, chopped
1 clove garlic, minced
I TBSP Chili Pepper
2 TBSP Olive Oil (spilt)
1 1/2 tsp ground cumin
1 tsp salt
1 can (28 oz) diced Tomatoes in juice
2 cans (15 oz each) black beans, drain and rinse
1 cup salsa or 2 cups vegetable broth
1 cup water

Preheat oven to 450 degrees

Make all chunks similar in size, about ¾ inches

Toss first 4 vegetables in 1 TBSP olive oil, cumin, and ¼ tsp salt. Put on 2 baking pans (with sides). Roast vegetables for 20 minutes, until tender. Set aside.

Heat other TBSP olive oil, add onion and sauté to softened (about 8-9 minutes). Add garlic and chili powder. Saute another 2-3 minutes.

Add tomatoes, beans, salsa (or broth) and water., boil, then reduce to a simmer. Cover and cook for 30 minutes.  Stir in roasted vegetables, simmer and serve.

For an extra health boost, chop up some spinach or greens and toss before serving!

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Increase Energy

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