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Roasted Vegetable Chili

Roasted Vegetable Chili recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 230
Dietary: Vegan
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
  1. 1
    Preheat the broiler.
  2. 2
    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.
  3. 3
    Transfer the charred pepper to a loosely closed paper bag and let sit for at least 10 minutes to steam.
  4. 4
    Meanwhile, toss sliced zucchini, eggplant, tomatoes, and mushrooms with half of the olive oil. Arrange on a baking sheet.
  5. 5
    Broil the vegetables until browned and tender, about 5 minutes per side.
  6. 6
    Peel the skin from the bell pepper using your fingers. Remove stems and seeds, then dice the pepper into 1/2-inch pieces.
  7. 7
    Dice the broiled zucchini, eggplant, tomatoes, and mushrooms into 1/2-inch pieces. Set all roasted vegetables aside.
  8. 8
    In a large saucepan or pot, heat the remaining olive oil over medium-high heat.
  9. 9
    Add the chopped onion and cook until soft, about 1 minute.
  10. 10
    Stir in the cumin, coriander, chili powder, oregano, garlic salt, and black pepper. Cook for 10 seconds until fragrant.
  11. 11
    Add the kidney beans, cannellini beans, reserved roasted vegetables, and vegetable cocktail juice.
  12. 12
    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.

Read it online: https://www.chefs-mate.com/recipe/roasted-vegetable-chili/