This Roasted Vegetable Chili transforms humble veggies into a smoky, deeply flavorful meal by broiling them until charred before simmering in a spice-infused broth. The combination of roasted bell peppers, eggplant, zucchini, and mushrooms provides a rich texture and complex taste, while kidney and cannellini beans add heartiness. Spiced with cumin, coriander, and chili powder, it’s a comforting, vegan-friendly dish perfect for cozy weeknight dinners or meal prep. It’s simple to make with pantry staples and delivers a satisfying, rustic experience that feels both nourishing and indulgent.
Roasted Vegetable Chili
Description
This Roasted Vegetable Chili transforms humble veggies into a smoky, deeply flavorful meal by broiling them until charred before simmering in a spice-infused broth. The combination of roasted bell peppers, eggplant, zucchini, and mushrooms provides a rich texture and complex taste, while kidney and cannellini beans add heartiness. Spiced with cumin, coriander, and chili powder, it's a comforting, vegan-friendly dish perfect for cozy weeknight dinners or meal prep. It's simple to make with pantry staples and delivers a satisfying, rustic experience that feels both nourishing and indulgent.Directions
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Preheat the broiler.
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Place the red bell pepper on a rack 4 inches under the broiler. Cook until the skin blackens, about 4 minutes. Turn and continue cooking, turning every 2 to 3 minutes, until charred all over.
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Transfer the charred pepper to a loosely closed paper bag and let sit for at least 10 minutes to steam.
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Meanwhile, toss sliced zucchini, eggplant, tomatoes, and mushrooms with half of the olive oil. Arrange on a baking sheet.
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Broil the vegetables until browned and tender, about 5 minutes per side.
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Peel the skin from the bell pepper using your fingers. Remove stems and seeds, then dice the pepper into 1/2-inch pieces.
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Dice the broiled zucchini, eggplant, tomatoes, and mushrooms into 1/2-inch pieces. Set all roasted vegetables aside.
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In a large saucepan or pot, heat the remaining olive oil over medium-high heat.
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Add the chopped onion and cook until soft, about 1 minute.
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Stir in the cumin, coriander, chili powder, oregano, garlic salt, and black pepper. Cook for 10 seconds until fragrant.
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Add the kidney beans, cannellini beans, reserved roasted vegetables, and vegetable cocktail juice.
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Simmer uncovered for 10 minutes to meld flavors. Serve warm.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1.5g8%
- Sodium 250mg11%
- Total Carbohydrate 35g12%
- Dietary Fiber 12g48%
- Sugars 8g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
