Best 2 Roasted Vegetable Chili Recipes

ROASTED VEGETABLE CHILI

Steps:

• Heat oven to 450°F. Spray 2 large cookie sheets with nonstick cooking spray. In large bowl, combine eggplant, bell pepper. onion and oil; toss to coat. Place in single layer on sprayed cookie sheets. Bake at 450°F. for 15 to 18 minutes or until vegetables are tender and browned, turning occasionally. Cool 5 minutes. Coarsely chop vegetables.
• Meanwhile, in Dutch oven, cook ground beef and garlic over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
• Add roasted vegetables, tomatoes, chili powder, salt and cinnamon; mix well. Bring to a boil. Reduce heat to low; simmer 30 to 40 minutes, stirring occasionally. Sprinkle individual servings with cheese.

ROASTED VEGETABLE CHILI

Steps:

• Turn the oven to broil.
• Move one rack to the highest position.
• Put the red peppers on the cookie sheet and put it in the oven.
• Allow the skin to blister and turn completely black, turning the peppers as needed.
• (This step can also be done by putting the peppers on the grill or holding them over a gas burner set to high.) Once the peppers' skin is completely blackened, put them in a bowl and cover the top with plastic wrap or put them into a brown paper bag and fold the top over several times.
• Allow to sit for 10 minutes.
• Remove the skin by peeling it off with your fingers.
• Cut the top off, get rid of the seeds, and then dice.
• Put as much corn as will fit in a single layer of a lined cookie sheet.
• Put in the oven for a minute or two, rotating if necessary.
• Once most of the corn has turned golden, remove the cookie sheet, turn the kernels, and put back in the oven.
• Peel the sweet potatoes, slice into round slices of an even thickness (about ¼ inch), and place onto a cookie sheet, in a single layer, covered with parchment paper or aluminum foil.
• Put into the oven for about 1 min (you may want to rotate the cookie sheet after 30 seconds if one section is cooking much faster than the rest).
• Once the slices have become browned (but not black), remove the cookie sheet, flip the slices and repeat.
• Add olive oil to a large pot on med heat.
• Add garlic.
• Cook garlic for a minute, reduce heat, and then add tomatoes and roasted vegetables.
• Add spices, adjusting to you're your taste.
• Add beans.
• Allow to simmer for a while (20 minutes to an hour or two).
• Serve topped with grated cheddar, sour cream, chopped cilantro, or whatever you like.