January 16, 2012

Roasted Vegetable Chilli

My little sister has a few specialties up her sleeve, and while I can no longer eat some of them (her delicious chocolate macaroons for example) she has a few veggie dishes she mastered in hopes of feeding me during my visits. One of them is a fabulous roasted vegetable chili that is great on cold winter evenings. The original recipe did come from somewhere else (a magazine possibly), but she’s been making it for so long that I consider it hers.

After all these years I finally remembered to ask for the recipe so I could make it at home. Like other chillis, it’s so easy to make. And since the vegetables need roasting, they can be done the day before.

B’s Roasted Vegetable Chili    (makes 10 servings)
1 ½ lb butternut squash, peeled and cut into ¾ “ chunks
3 carrots, sliced
2 large bell peppers, chopped
2 zucchini, cut into ¾ “ chunks
½ tsp ground cumin
2 tbs olive oil
1 tsp salt
1 large onion, chopped
1 tbs minced garlic
1 tbs chili powder
2 can black beans, drained and rinsed
1-28 oz can diced tomatoes
1 cup salsa
1 cup water

Preheat oven to 450°. Combine squash, carrots, peppers, zucchini, cumin, 1 tbs oil and pinch of salt in a large baking dish. Roast for 20 mins or until vegetables are tender. Set aside.
Warm the remaining oil in a large pot. Saute the onion until soft. Add garlic and chili powder and sauté for 2 mins. Add the beans, tomatoes, salsa, water and pinch of salt to the pot. Bring to a boil. Reduce heat to med-low and simmer for 30 mins. Stir in roasted veggies and bring to a simmer. Cover and simmer for 15 mins.


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