Roasted Veggie Chili
I created this recipe when I had a sheet pan of leftover roasted veggies. I pulsed them in the food processor into chunky bits, slightly reminiscent of ground beef, and added them to classic chili ingredients. This dish has wonderful flavor and checks most of those dietary restriction boxes! I do love to serve it with a corn muffin. I make mine bougie by adding canned green chilis and shredded Vermont cheddar to the batter of Jiffy Corn Muffin Mix!
Ingredients
FOR THE ROASTED VEGGIES
- 4 cups roasted veggies, cold, pulsed in the food processor
FOR THE CHILI
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 minced jalapeño, if you like spicy
- 2 tablespoons chili powder
- 1 teaspoon oregano
- ½ teaspoon ground chipotle pepper
- 1 tablespoon ground cumin
- 1 (28-ounce) can diced tomatoes
- 1 (14-ounce) can tomato sauce
- 1 (15-ounce) can cooked beans of your choice (black, kidney, chickpea), drained
- Salt and black pepper to taste
Instructions
FOR THE ROASTED VEGGIES
- Make the roasted veggies: toss any combination of winter veggies (Brussels sprouts, carrots, parsnips, sweet potato, butternut squash, onions, and bell pepper, to name a few) in olive oil with garlic, fresh herbs, salt, and pepper and roast them on a sheet pan at 325°F for 20 minutes, then 400°F for 5 to 10 minutes more. Make an extra pan and have some for dinner the night before you make the chili!
FOR THE CHILI
- Heat the olive oil in a pot or Dutch oven. Add onions, garlic, and spices. Cook over medium heat, stirring often until the onions and garlic are soft.
- Add the diced tomatoes, tomato sauce, and beans and simmer for about 15 minutes. (Now would be a good time to get those corn muffins in the oven!)
- Add the chopped roasted veggies and stir well. Heat the chili and season to taste. No need to cook for a long time at this point because everything is cooked and it’s good to enjoy the texture of the veggies.
- Scoop into bowls and garnish as desired with freshly chopped cilantro, grated Vermont cheddar, sour cream, and/or thinly sliced scallions.
