Roasted Veggie Chili Recipe

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Roasted Veggie Chili
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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. Yield: 24 servings (6 quarts).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 172.75 Kcal (723 kJ)
Calories from fat 80.65 Kcal
% Daily Value*
Total Fat 8.96g 14%
Cholesterol 17.41mg 6%
Sodium 713.29mg 30%
Potassium 337.38mg 7%
Total Carbs 18.05g 6%
Sugars 2.81g 11%
Dietary Fiber 1.17g 5%
Protein 3.51g 7%
Vitamin C 28.9mg 48%
Vitamin A 0.1mg 2%
Iron 0.9mg 5%
Calcium 39.5mg 4%
Amount Per 100 g
Calories 67.76 Kcal (284 kJ)
Calories from fat 31.64 Kcal
% Daily Value*
Total Fat 3.52g 14%
Cholesterol 6.83mg 6%
Sodium 279.78mg 30%
Potassium 132.33mg 7%
Total Carbs 7.08g 6%
Sugars 1.1g 11%
Dietary Fiber 0.46g 5%
Protein 1.38g 7%
Vitamin C 11.3mg 48%
Iron 0.3mg 5%
Calcium 15.5mg 4%

* 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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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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