Roasted Vegetable Chili (vegetarian)

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1 medium zucchini, cut into 1 inch pieces
• 1 medium summer squash, cut into 1 inch pieces
• 1 medium chayote, cut into 1/2 inch pieces
• 1 red onion, cut into 1/2 to 3/4 inch pieces
• 3 garlic cloves, whole
• 2 teaspoons olive oil
• 1/4-1/2 cup water (use or omit depending on your thickness preference)
• 1 (14 1/2 ounce) can fire roasted diced tomatoes
• 1 (14 1/2 ounce) can black beans, drained and rinsed
• 1 (8 ounce) can tomato sauce
• 2 -4 teaspoons chili powder
• 1/2 teaspoon oregano
• cayenne pepper
• 6 1/2 ounces morningstar farms meal starters grillers recipe crumbles

Recipe

• 1 preheat oven to 375 degrees.
• 2 toss the squash pieces with the red onions, garlic and olive oil. place in a baking pan and roast for 35 minutes. you may continue with the recipe or put the vegetables in an airtight container for use later.
• 3 pull the roasted garlic from the pan, placing the remaining vegetables in a large saucepan over medium heat. take the garlic and mash it into a paste and hold.
• 4 add the canned ingredients (bean, tomatoes and tomato sauce) to the vegetables along with the mashed garlic, chili powder and oregano. bring the pot to a boil. (the time required here depends on whether you are using hot or cold vegetables.) cover the pan and reduce heat to a simmer, cooking for 20 minutes. add the crumbles and adjust seasonings to taste. continue cooking another 5 to 10 minutes.