Roasted Vegetable Chili Recipe

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Ingredients:

Serving

1 medium butternut squash, peeled and cut into 1-inch pieces
3 large carrots, sliced
2 medium zucchini , cut into 1-inch pieces
2 tbsp olive oil, divided
1-1/2 tsp ground cumin
2 medium green peppers, diced
1 large onion, chopped
3 cans (14-1/2 oz each) reduced-sodium chicken broth
3 cans (14-1/2 oz each) diced tomatoes, undrained
2 cans (15 oz each) cannellini or white kidney beans, rinsed and drained
1 cup water
1 cup salsa
3 tsp chili powder
6 garlic cloves, minced

Directions:

Place the squash, carrots and zucchini in a 15-in. x 10-in. x 1-in. baking pan. Combine 1 tablespoon oil and cumin; drizzle over vegetables and toss to coat. Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring once.
Meanwhile, in a stockpot, saute green peppers and onion in remaining oil for 3-4 minutes or until tender. Stir in the broth, tomatoes, beans, water, salsa, chili powder and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Stir in roasted vegetables. Return to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Yield: 13 servings (5 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	53.24 Kcal (223 kJ)
Calories from fat	20.77 Kcal
		% Daily Value*
Total Fat	2.31g	4%
Sodium	188.43mg	8%
Potassium	247.83mg	5%
Total Carbs	7.8g	3%
Sugars	2.93g	12%
Dietary Fiber	2.15g	9%
Protein	1.49g	3%
Vitamin C	21.1mg	35%
Vitamin A	0.3mg	9%
Iron	0.5mg	3%
Calcium	32mg	3%

Amount Per 100 g
Calories	44.74 Kcal (187 kJ)
Calories from fat	17.46 Kcal
		% Daily Value*
Total Fat	1.94g	4%
Sodium	158.34mg	8%
Potassium	208.25mg	5%
Total Carbs	6.55g	3%
Sugars	2.46g	12%
Dietary Fiber	1.81g	9%
Protein	1.25g	3%
Vitamin C	17.7mg	35%
Vitamin A	0.2mg	9%
Iron	0.4mg	3%
Calcium	26.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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