Description
This Roasted Vegetable Chili is a delicious and nutritious dish featuring a medley of roasted vegetables, beans, and spices. It’s perfect for a cozy dinner or meal prep, offering a satisfying and hearty meal that’s easy to make and packed with flavor. Enjoy it garnished with fresh cilantro and served with avocado and lime for an extra burst of taste!
Ingredients
Scale
- 2 medium zucchinis, diced
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 1 medium red onion, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, with juices
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup vegetable broth
- Fresh cilantro, for garnish
- Avocado, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and prepare your vegetables: dice the zucchinis, red and yellow bell peppers, and red onion into uniform bite-sized pieces.
- In a large mixing bowl, combine the diced zucchinis, bell peppers, and red onion with the corn kernels.
- Drizzle olive oil over the vegetables and sprinkle with ground cumin, smoked paprika, chili powder, dried oregano, salt, and pepper. Toss to coat.
- Spread the seasoned vegetables evenly on a large baking sheet lined with parchment paper in a single layer.
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly charred.
- While the vegetables are roasting, heat a large pot or Dutch oven over medium heat. Add a splash of olive oil if desired.
- Add minced garlic to the pot and sauté for about 1 minute until fragrant.
- Add the roasted vegetables to the pot and stir to combine with the garlic.
- Pour in the can of diced tomatoes (with juices) and vegetable broth, stirring to combine.
- Add the black beans and kidney beans, stirring gently to incorporate.
- Bring the chili to a gentle simmer, then reduce the heat to low and let it cook for 20-25 minutes.
- Taste and adjust seasoning as needed, adding more salt, pepper, or spices to your preference.
- Once thickened, ladle the chili into bowls and garnish with chopped fresh cilantro.
- Serve with sliced avocado and lime wedges on the side for added flavor.
- Enjoy your delicious roasted vegetable chili!
Notes
- Customize the chili with any vegetables you have on hand, such as sweet potatoes or carrots.
- For a creamier texture, consider stirring in a dollop of sour cream or Greek yogurt before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes