Roasted Vegetable Chili | Mostly Homemade Mom

Roasted Vegetable Chili

January 7, 2014
This vegetarian chili replaces meat with seasoned roasted vegetables together with tomatoes, salsa, beans, and garlic!



It seems fitting that I would post a chili recipe on the coldest day of the year! Actually, they're saying it's one of the coldest days in the last 20 years here in Lancaster County, PA. It's officially -1 degrees right now with a wind chill of -26. Yikes, that's COLD! 

I know other parts of the country are used to temperatures like this, but we definitely are not. I'm really happy they decided to close most schools in the area. Most students that I know walk to school or at least wait outside for the bus to come, and a lot of them lack even a decent winter coat and some gloves. It's days like these that you realize how important those coat drives are! 

As far as me and the kids are concerned, we're camping out inside the house today. And I know this is going to majorly surprise you, but one of my favorite things to do when it's cold outside is to... wait for it... turn on the oven! I know, a real shocker. ;) This Roasted Vegetable Chili is absolutely PERFECT for a day like today. Roasting veggies is my favorite way to cook them, the flavor after roasting is just out of this world. 


Roasted Vegetable Chili
makes 8-10 servings

3 carrots, peeled and sliced
2 zucchini, halved and sliced
1 tablespoon olive oil
1 1/2 teaspoons cumin
3 (14 oz) cans chicken broth
2 (14 oz) cans diced tomatoes, undrained
2 (15 oz) cans kidney beans, drained
1 cup water
1 cup salsa
3 teaspoons chili powder
6 garlic cloves, minced
sour cream

In a large bowl, toss together carrots, zucchini, olive oil, and cumin. Spread on a foil lined cookie sheet and bake at 450 degrees for 20-25 minutes or until vegetables are easily pierced with a fork. In a stockpot, stir together the broth, tomatoes, kidney beans, water, salsa, chili powder, and garlic. Bring to a boil, then cover and reduce heat to low for 10 minutes. Stir in roasted vegetables (scraping off bits from the bottom of the pan) and continue to simmer for 5 minutes. Serve with sour cream.



This chili is not only piping hot and perfect for a frigid day, but it's incredibly healthy too! You will not even miss the ground beef or even chicken in traditional varieties. This goes perfect with some crusty bread, too!


Here are some more of my favorite soups:


Crockpot Tuscan Bean Soup




Crockpot Loaded Baked Potato Soup




Pumpkin & Black Bean Chili




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