Put the oven on high for this delicious chili. Veggies roast first to bring out rich, caramelized flavor.
Roasted Vegetable Chili
- Prep Time 1 hr 40 min
- Total 0 min
- Servings 7
- Ingredients 12
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
Instructions
-
Step1Heat 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.
-
Step2Meanwhile, 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.
-
Step3Add 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
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