Roasted Vegetable Chili

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 13
• 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 (14 1/2 ounce) cans reduced-sodium chicken broth
• 3 (14 1/2 ounce) cans diced tomatoes, undrained
• 2 (15 ounce) cans cannellini or 2 (15 ounce) cans white kidney beans, rinsed and drained
• 1 cup water
• 1 cup salsa
• 3 teaspoons chili powder
• 6 garlic cloves, minced

Recipe

• 1 place squash, carrots and zucchini in a 15x10 baking pan.
• 2 combine 1 tbsp oil and cumin; drizzle over vegetables and toss to coat.
• 3 bake uncovered, at 450°f for 25-30 minute or until tender, stirring once.
• 4 meanwhile, in a soup kettle, saute green peppers and onion in remaining oil for 3-4 minute or until tender.
• 5 stir in the broth, tomatoes, beans, water, salsa, chili powder and garlic.
• 6 bring to a boil.
• 7 reduce heat; simmer, uncovered, for 10 minutes.
• 8 stir in roasted veggies.
• 9 return to a boil.
• 10 reduce heat; simmer, uncovered, for 5-10 minutes or until heated through.