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Roasted Vegetable Chili


  • 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


  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

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