Roasted Vegetable Chili

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

Ingredients

• Servings: 8
• 1 medium eggplant, cut into 1 inch cubes
• 1 large green bell pepper, quartered
• 1 large sweet onion, cut into 1/2 ' thick slices
• 3 tablespoons olive oil
• 1 lb lean ground beef
• 2 garlic cloves
• 1 (28 ounce) can diced tomatoes, undrained
• 2 (14 1/2 ounce) cans stewed tomatoes, undrained
• 3 teaspoons chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• shredded cheddar cheese

Recipe

• 1 heat oven to 450 degrees. spray 2 large cookie sheets with nonstick cooking spray. in a large bowl, separate onions into rings, add eggplant, bell pepper and oil. toss to coat. place in a single layer on sprayed cookie sheets. bake for 15-18 minutes or until veggies are tender and browned, turning occasionally. cool 5 minutes then coarsely chop the vegetables.
• 2 mean while in a dutch oven or large saucepan cook ground beef and garlic over medium high heat for 5-7 minutes or until beef is thoroughly cooked, stirring frequently, drain.
• 3 add chopped roasted vegetables, tomatoes, chili powder, salt and cinnamon, mix well. bring to a boil, reduce heat to low, simmer 30-40 minutes, stirring occasionally. sprinkle individual servings with cheese.