Nothing quite says warm and cozy fall meal like a nice bowl of comforting chili does, and this Roasted Veggie Chili really hits the spot by including some great fall vegetables and a deep complex flavor. Roasting the veggies really helps to give it that extra rich flavor every chili needs, and makes a meat not necessary to attain that flavor.
This Roasted Veggie Chili is awesome for football Sunday’s! Go Seahawks!
My favorite use for this meal is as a great fall and winter hiking lunch. I make a huge batch and freeze it in individual portions in freezer baggies. Then I just take one out of the freezer to thaw the night before a hike, warm it in a pot, and put it in a Thermos to eat as a warm and filling lunch out in the wilderness. I highly recommend this Thermos jar that I use. It keeps food hot for a long time even in the cold, and it has a spoon embedded in it!
This method could of course be used for any reason you want a warm meal on the go. (For on the go I omit the toppings).
The caramelizing of the roasted vegetables is the key to this recipe.
Preheat oven to 400 degrees.
Cut the veggies in largish chunks.
For this recipe I also just leave the garlic cloves whole. The easiest way to peel garlic is to first cut the end off, smash the clove with the flat side of the knife, and then it just slides out easily. OR… Did you know you can buy garlic cloves pre-peeled?? You can, and it is amazing. No more smelly garlic fingers! They are generally in a bag with individual vacuum sealed packages of one heads worth of cloves, and found in the produce department fridge section by the herbs and packaged greens. I like to keep a stock of them by putting them in the freezer as well, since they only last about a month in the fridge.
Put all the veggies on a cookie sheet and drizzle with olive oil and sprinkle with a dash of salt. Put in the oven for 20 minutes, stirring once halfway through.
While the veggies are roasting add to a medium pot the canned tomatoes, beans, and spices. Also make the toppings of guacamole and cut green onions/chives.
When veggies are done roasting add them to the pot, bring to just boiling, then simmer for 20 minutes. Add more salt to taste if desired.
Serve, add toppings, and enjoy!
Serves 6-8
20 minPrep Time
40 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 6 Zucchini, thick sliced
- 5 Carrots, thick sliced
- 2 yellow Bell Peppers, large chopped pieces
- 1 Onion, large chopped pieces
- 1 head of Garlic, peeled
- 3 Tbls Olive Oil
- Sprinkling of Salt
- 3 cans of Beans (1 black, 1 pinto, 1 kidney or white), drained and rinsed
- 2 cans fire roasted Tomatoes (14 oz each)
- 2 cans diced no salt Tomatoes (14 oz each)
- 1 tsp Cumin
- 1 tsp Chili Powder Mix
- 1 1/2 tsp Garam Masala
- 1/2 tsp Cayenne
- 1 tsp Salt
- 1/2-1 cup Chives or Green Onions, chopped
- Handful of Tortilla Chips, crushed
- ( Super Simple Guacamole )
Instructions
- Preheat oven to 400 degrees
- Cut large pieces of zucchini, carrots, bell peppers, and onions. Peel garlic cloves. Line them in one layer on a cookie sheet. Drizzle with olive oil and sprinkle with salt.
- Put in oven for 20 minutes, stirring once halfway through.
- In a large pot on medium high heat add beans, tomatoes, and spices.
- Add all roasted veggies when done.
- Bring to a bubble, then turn down to a simmer for 20 minutes.
- While that is cooking, make Super Simple Guacamole and chop chives or green onions.
- Serve and top with Super Simple Guacamole , chives or green onions, and crushed tortillas.
- 6-8 servings
Nutrition info is per serving for 1 recipe divided into 6 servings.
*There are affiliate links in this post. That means if you use that link to buy the suggested product I receive some small commission change. I ONLY recommend products I have actually used (or very similar to ones I have used) and truly love!
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