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Roasted Vegetable Chili

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  • Prep 1 hr 40 min
  • Total 0 min
  • Servings 7
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Put the oven on high for this delicious chili. Veggies roast first to bring out rich, caramelized flavor.
By Betty Crocker Kitchens
Updated May 12, 2010

Ingredients

  • 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

Steps

  • 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.

Nutrition

275 Calories, 16g Total Fat, 15g Protein, 23g Total Carbohydrate, 13g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
275
Calories from Fat
145
Total Fat
16g
25%
Saturated Fat
5g
25%
Cholesterol
35mg
12%
Sodium
700mg
29%
Total Carbohydrate
23g
8%
Dietary Fiber
5g
20%
Sugars
13g
Protein
15g
% Daily Value*:
Vitamin A
24%
24%
Vitamin C
44%
44%
Calcium
8%
8%
Iron
16%
16%
Exchanges:
3 Vegetable; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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