Best 7 Roasted Veggie Chili Recipes

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If you're looking for a hearty, flavorful, and healthy meal, roasted veggie chili is an excellent choice. This dish is a celebration of vibrant vegetables and aromatic spices, coming together to create a satisfying and nutritious culinary experience. Whether you prefer a smoky, spicy, or mild chili, there's a roasted veggie chili recipe out there to suit your taste preferences. With a variety of vegetables, beans, and spices to choose from, you can customize your chili to be as unique as you are.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED VEGETABLE CHILI



Roasted Vegetable Chili image

Put the oven on high for this delicious chili. Veggies roast first to bring out rich, caramelized flavor.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 7

Number Of Ingredients 12

1 medium eggplant, cut into 1-inch-thick slices
1 large green bell pepper, quartered
1 large sweet onion (such as Walla Walla), cut into 1/2-inch-thick slices, separated into rings
3 tablespoons olive oil
1 lb. lean ground beef
1 to 2 garlic cloves, minced
1 (28-oz.) can diced tomatoes, undrained
2 (14.5-oz.) cans stewed tomatoes, undrained
3 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
Shredded Cheddar cheese, if desired

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.

Nutrition Facts : Calories 275, Carbohydrate 23 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 5 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 1/3 Cups, Sodium 700 mg, Sugar 13 g

ROASTED VEGETABLE CHILI (VEGETARIAN)



Roasted Vegetable Chili (Vegetarian) image

I was in the mood for a meatless chili and food a nifty recipe on the Kraft website. One change after another and soon I had a whole new recipe. Roast the vegetables the night before making double, you can use half as a side that night and have the rest as the starter for this dish. Tip: Since the chayote cooks much slower than the other squash be sure to cut it into smaller pieces. As presented this is 5 thingies on the Momentum Plan.

Provided by justcallmetoni

Categories     Onions

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • Preheat oven to 375 degrees.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 206.3, Fat 3.5, SaturatedFat 0.6, Sodium 544.8, Carbohydrate 37.8, Fiber 11.6, Sugar 10.4, Protein 10.3

ROASTED VEGGIE CHILI



Roasted Veggie Chili image

You're sure to get a kick out of this spicy entree, which placed third at a chili contest in Murphy, North Carolina. "I wanted to make good-for-you chili that also used veggies from my garden," C.J. Counts explains. "My husband and I are chefs, but we also like to have fun and use our imaginations when we cook."

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 24 servings (6 quarts).

Number Of Ingredients 18

2 cups fresh or frozen corn
2 cups each cubed zucchini, yellow summer squash and eggplant
2 each medium green peppers and sweet red peppers, cut into 1-inch pieces
2 large onions, chopped
1/2 cup garlic cloves, peeled
1/4 cup olive oil
4 quarts chicken broth
2 cans (14-1/2 ounces each) stewed tomatoes
2 cans (14-1/2 ounces each) tomato puree
1/4 cup lime juice
4 teaspoon chili powder
1-1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 cup butter
1/2 cup all-purpose flour
3 cans (15 ounces each) cannellini beans, rinsed and drained
1/2 cup minced fresh cilantro
Sour cream and chopped green onions, optional

Steps:

  • Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400° for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves., In a Dutch oven or soup kettle, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter. , In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired.

Nutrition Facts :

ROASTED VEGETABLE CHILI



Roasted Vegetable Chili image

Make and share this Roasted Vegetable Chili recipe from Food.com.

Provided by Tomorrow Never Knows

Categories     Yam/Sweet Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

2 red peppers
2 sweet potatoes
3 cups frozen corn
2 -3 tablespoons olive oil
2 cloves garlic, minced
2 (28 ounce) cans of diced and peeled tomatoes
2 (7 1/2 ounce) cans black beans, drained and rinsed
1 tablespoon cumin
1 teaspoon cayenne pepper
1 tablespoon ground coriander

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.

Nutrition Facts : Calories 213, Fat 4.9, SaturatedFat 0.7, Sodium 32.5, Carbohydrate 39.1, Fiber 9.2, Sugar 7.9, Protein 8.1

ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS



Roasted Vegetable Chili with Cornbread Biscuits image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth

Steps:

  • Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
  • Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
  • Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
  • Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.

THE BEST VEGETARIAN CHILI IN THE WORLD



The Best Vegetarian Chili in the World image

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!

Provided by calead910

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h15m

Yield 8

Number Of Ingredients 19

1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

Steps:

  • Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
  • Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 g

VERY VEGGIE AND BEEF CHILI



Very Veggie and Beef Chili image

This is a very hearty and chunky chili with tons of vegetables and can be made with either ground beef or ground turkey breast.

Provided by STARBOARDJEN

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h10m

Yield 8

Number Of Ingredients 21

1 pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 carrot, diced
1 zucchini, diced
1 yellow squash, diced
1 (28 ounce) can crushed tomatoes
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can black beans, rinsed and drained
1 (15 ounce) can diced tomatoes
1 cup frozen white corn kernels
1 tablespoon minced garlic
1 ¼ tablespoons chili powder
1 tablespoon brown sugar
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Break ground beef into small pieces into a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes. Add onion, green bell pepper, yellow bell pepper, and carrot to ground beef; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Stir zucchini and yellow squash into the beef mixture; continue cooking until the beef is completely browned, 3 to 5 minutes more. Drain excess liquid from the pot and return to medium heat.
  • Stir crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic into the beef mixture; bring to a boil. Season mixture with chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper.
  • Reduce heat to low, place a cover on the pot, and cook chili at a simmer for 30 minutes.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 38.1 g, Cholesterol 42.6 mg, Fat 13 g, Fiber 11.4 g, Protein 19.6 g, SaturatedFat 4.9 g, Sodium 718.9 mg, Sugar 5.8 g

Tips:

  • Chop vegetables evenly: This ensures even cooking and prevents some pieces from becoming overcooked while others remain undercooked.
  • Use a variety of vegetables: This adds flavor and visual appeal to the chili. Consider using a mix of root vegetables (such as carrots, potatoes, and turnips), leafy greens (such as kale or spinach), and other vegetables (such as bell peppers, zucchini, or corn).
  • Roast the vegetables before adding them to the chili: Roasting brings out the natural sweetness and flavor of the vegetables and adds a slightly smoky flavor to the chili.
  • Use a good quality vegetable broth: This provides a flavorful base for the chili. If you don't have vegetable broth, you can use water, but the flavor of the chili will be less rich.
  • Simmer the chili for at least 30 minutes: This allows the flavors to meld and develop. The longer you simmer the chili, the better it will taste.
  • Season the chili to taste: Add salt, pepper, and other spices to taste. You can also add a touch of sweetness with honey or maple syrup, or a bit of acidity with lemon juice or vinegar.

Conclusion:

Roasted veggie chili is a healthy, hearty, and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With its variety of vegetables, roasted veggie chili offers a complex and satisfying flavor profile. So next time you're looking for a quick and easy meal, give roasted veggie chili a try. You won't be disappointed.

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