Roasted Vegetable Chili

Prep: 35 min | Cook: 30 min | Yield: 13 servings

Ingredients

• 3 cans College Inn® Light & Fat Free Chicken Broth 50% Less Sodium
• 1 medium butternut squash, peeled and cut into 1-inch pieces
• 3 large carrots, sliced
• 2 medium zucchini, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 1 1/2 teaspoons ground cumin
• 2 medium green bell peppers, diced
• 1 large onion, chopped
• 3 cans diced tomatoes, undrained
• 2 cans cannellini beans or white kidney beans, rinsed and drained
• 1 cup water
• 1 cup salsa
• 3 teaspoons chili powder
• 6 garlic cloves, minced

Instructions

1. Place the squash, carrots and zucchini in a 15 x 10 x 1-inch baking pan.
2. Combine 1 tablespoon oil and cumin; drizzle over vegetables and toss to coat.
3. Bake, uncovered, at 450 degrees F for 25 to 30 minutes or until tender, stirring once.
4. Meanwhile, sauté green peppers and onion in remaining oil in a stockpot for 3-4 minutes or until tender.
5. Stir in broth, tomatoes, beans, water, salsa, chili powder and garlic.
6. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
7. Stir in roasted vegetables. Return to a boil.
8. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until heated through.

Nutrition

Per serving: Calories: 156 Calories from Fat: Grams Total Fat: 3 g Sodium: 559 mg Total Carbohydrates: 28 g Fiber: 9 g Protein: 6 g

Recipe and photo used with permission from: Del Monte