Roasted Vegetable Chili

Roasted Vegetable Chili

Put the oven on high for this delicious chili. Veggies roast first to bring out rich, caramelized flavor.

Prep Time

1:40

Hr:Mins

Total Time

00

Minutes

Makes

7

(1

1
medium eggplant, cut into 1-inch-thick slices
1
large green bell pepper, quartered
1
large sweet onion (such as Walla Walla), cut into 1/2-inch-thick slices, separated into rings
3
tablespoons olive oil
1
lb. lean ground beef
1
to 2 garlic cloves, minced
1
(28-oz.) can diced tomatoes, undrained
2
(14.5-oz.) cans stewed tomatoes, undrained
3
teaspoons chili powder
1/2
teaspoon salt
1/2
teaspoon cinnamon
Shredded Cheddar cheese, if desired
  1. Heat oven to 450°F. Spray 2 large cookie sheets with nonstick cooking spray. In large bowl, combine eggplant, bell pepper. onion and oil; toss to coat. Place in single layer on sprayed cookie sheets. Bake at 450°F. for 15 to 18 minutes or until vegetables are tender and browned, turning occasionally. Cool 5 minutes. Coarsely chop vegetables.
  2. Meanwhile, in Dutch oven, cook ground beef and garlic over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
  3. Add roasted vegetables, tomatoes, chili powder, salt and cinnamon; mix well. Bring to a boil. Reduce heat to low; simmer 30 to 40 minutes, stirring occasionally. Sprinkle individual servings with cheese.
Makes 7 (1 1/3-cup) servings

Nutrition Information:

1 Serving (1 1/3 Cups)
  • Calories 275
    • (Calories from Fat 145),
  • Total Fat 16g
    • (Saturated Fat 5g,),
  • Cholesterol 35mg;
  • Sodium 700mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 5g,
    • Sugars 13g),
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 3 Vegetable;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1 ;
    *Percent Daily Values are based on a 2,000 calorie diet.