There's something irresistibly comforting about a warm bowl of chili, especially when it’s packed with vibrant roasted vegetables and savory spices. Our Roasted Veggie Chili not only warms the soul but also delights the palate with its rich flavors and hearty texture.
Ingredients
Scale:
2 medium zucchinis, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, diced
2 cups cherry tomatoes, halved
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (28 oz) diced tomatoes with juice
2 cups vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
Fresh cilantro, chopped (for topping)
Avocado slices (for topping)
Shredded cheese (optional, for topping)
Greek yogurt or sour cream (optional, for topping)
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, combine the diced zucchinis, chopped bell peppers, diced red onion, halved cherry tomatoes, and minced garlic. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat all the vegetables evenly.
Spread the vegetable mixture evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred.
In a large pot over medium heat, add the roasted vegetables along with the black beans, kidney beans, diced tomatoes (with their juice), and vegetable broth. Stir gently to combine.
Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper if using. Bring the mixture to a simmer.
Reduce the heat to low and let the chili simmer for at least 20 minutes, stirring occasionally.
After simmering, taste the chili and adjust seasoning as needed.
Ladle the chili into bowls and top with fresh cilantro, avocado slices, shredded cheese, and a dollop of Greek yogurt or sour cream if desired.
