Roasted Veggie Chili

Roasted Veggie Chili


2 cups fresh or frozen corn
2 cups each cubed zucchini, yellow squash, and eggplant
2 green bell peppers, cut into 1 inch pieces
2 large onions, coarsely chopped
1/4 cup garlic cloves, peeled
1/4 cup olive oil

4 quarts chicken broth
2 cans (14.5 oz. each) stewed tomatoes
2 cans (14.5 oz. each) tomato puree
1/4 cup fresh lime juice
4 tsp. chili powder
1/4 tsp. cayenne pepper, optional
1 tsp. cumin

1/2 cup butter
1/2 cup flour

3 cans (15 oz. each) white kidney beans or cannellini beans, rinsed and drained
1/2 cup minced fresh cilantro


Place all vegetables (corn, zucchini, squash, eggplant, peppers, onions, garlic cloves) into a large roasting pan and drizzle with olive oil. Bake at 400° for 20-30 minutes or until vegetables are tender. Remove garlic cloves. Chop them, then set aside. Combine chicken broth, tomatoes, tomato puree, lime juice, chili powder, cayenne pepper, and cumin in a large kettle. Simmer, uncovered, for 25-30 minutes. Melt butter in a large saucepan. Stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into the tomato mixture. Add roasted veggies and garlic. Then add beans and cilantro. Simmer, uncovered, until desired thickness is reached.

Servings: 6 quarts.