Well, it’s that time of year again. With winter fast approaching, everyone’s looking for a warm family meal to make on those especially cold days. And what better way to beat winter’s chill than a delicious bowl of roasted vegetable chili? Delicious, nutritious, and filled with a huge assortment of healthy (and tasty) veggies, it’s the perfect way to add more vegetables to your and your teen’s diet. This roasted vegetable chili is a huge hit in Cleveland area’s Sweet Melissa restaurant, and now, it can be a huge hit at your dinner table! Your family will definitely want this recipe again and again, so be sure to keep it in mind next time dinner rolls around.
Makes 8-10 bowls
- 2 tsp olive oil (and more for roasting)
- 1 zucchini
- 1 yellow squash
- 1 red onion
- 1 red pepper
- 1 yellow pepper
- 1 poblano pepper
- 1 small butternut squash
- 6 cloves garlic, chopped
- 1 can (15 oz) dark kidney beans
- 1 can (15 oz) garbanzo beans
- 1 can (15 oz) black beans
- 1 can (32 oz) fire roasted tomatoes
- 1/4 cup dark chili powder
- 1 Tbsp kosher salt
- 1/4 tsp fresh ground pepper
1. Peel the butternut squash. Then dice the squash into ¾ inch cubes.
2. Dice the onion into ¾ inch cubes. Repeat this for the squash, the zucchini, and each of the peppers.
3. Once everything is diced, combine the vegetables on a tray. Toss the vegetables in olive oil until well coated, and bake in 375 degree oven for 30 minutes.
4. Begin to heat the olive oil in a stock pot. Then, add the garlic and lightly sauté.
5. Once the garlic is ready, add the newly roasted vegetables and remaining ingredients to the stock pot (do not drain beans).
6. Simmer the chili for 30 minutes. Ladle the chili into bowls. Be sure to serve hot.
This recipe is courtesy of Cleveland’s popular Sweet Melissa restaurant and originally appeared in Your Teen Magazine.