Roasted Vegetable Chili
Roasted Vegetable Chili recipe with carrots, zucchini, tomatoes, kidney beans, salsa, chicken broth, and seasonings. Such a great vegetarian chili that the entire family will love!
Servings 8 servings
Calories 160kcal
Ingredients
- 3 carrots peeled and sliced
- 2 zucchini halved and sliced
- 1 tablespoon olive oil
- 1 1/2 teaspoons cumin
- 42 oz chicken broth
- 28 oz diced tomatoes, undrained
- 30 oz kidney beans, drained
- 1 cup water
- 1 cup salsa
- 3 teaspoons chili powder
- 6 garlic cloves minced
- sour cream
Instructions
- 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.
Nutrition
Calories: 160kcal | Carbohydrates: 28g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1222mg | Potassium: 906mg | Fiber: 9g | Sugar: 8g | Vitamin A: 4422IU | Vitamin C: 32mg | Calcium: 107mg | Iron: 3mg