Roasted Vegetable and Four-Bean Chili
1
Points®
Temps total: 1 h 25 min • Préparation: 25 min • Cuisson: 1 h • Portions: 10 • Difficulté: Facile
This smoky, spicy vegetarian chili gets a serious kick from powdered and packaged peppers.
Ingrédients
Red onion
1 large, chopped
Red bell pepper
1 medium, seeded, chopped
Orange bell pepper
1 medium, seeded, chopped
Yellow bell pepper
1 medium, seeded, chopped
Cooked frozen yellow corn
3 cup(s)
Zucchini
1 large, diced
Olive oil
1 tbsp(s)
Kosher salt
1½ tsp(s), or to taste
Black pepper
¼ tsp(s)
Canned diced tomatoes
45 oz
Canned black beans
15 oz, rinsed and drained
Canned black eye peas
1½ cup(s), rinsed and drained
Canned pinto beans
15 oz, rinsed and drained
Canned low sodium red kidney beans
15 oz, rinsed and drained
Chili powder
1 tsp(s), ancho variety
Maple syrup
1 tbsp(s)
Minced garlic
1 tbsp(s)
Canned chipotle peppers
2 tsp(s), minced
Smoked paprika
1 tsp(s), smoked variety
Cilantro
2 tbsp(s), chopped
Uncooked scallions
2 medium, chopped
Instructions
1
Preheat oven to 450°F. Line 2 large rimmed baking sheets with parchment paper.
2
In a large bowl, toss together onion, peppers, corn, zucchini, oil, salt and black pepper; spread evenly across prepared pans. Roast, stirring once halfway through cooking, until browned, about 30 minutes.
3
Spoon roasted vegetables and remaining ingredients, except cilantro and scallions, into a large soup pot; stir well. Set pot over medium heat; cook, stirring occasionally, for flavors to blend, about 30 minutes. Garnish with cilantro and scallions just before serving.
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