Print Recipe

Roasted Vegetable Chili

Ingredients

  • 3 cans College Inn® Light & Fat Free Chicken Broth 50% Less Sodium
  • 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 diced tomatoes, undrained
  • 2 cans cannellini beans or white kidney beans, rinsed and drained
  • 1 cup water
  • 1 cup salsa
  • 3 teaspoons chili powder
  • 6 garlic cloves, minced

Instructions

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

Prep Time: 35 min | Cook Time: 30 min
Total Time: 1 hr 5 min | 13 servings

Nutrition Information (Amount Per Serving) Calories: 156 Calories from Fat: Grams Total Fat: 3 g Sodium: 559 mg Total Carbohydrates: 28 g Fiber: 9 g Protein: 6 g

Recipe and photo credit (used with permission): College Inn®/©Del Monte Corporation


Recipe Goldmine

Join our Facebook group






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.