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Roasted Vegetable Chili
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili Stews
Casseroles
Amount Measure Ingredient -- Preparation Method
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1 Red bell pepper
2 tablespoons Olive oil
1/2 teaspoon Garlic salt
1/4 teaspoon Black pepper -- ground
1 large Zucchini -- 1" thick slices
2 small Eggplants -- cut into 1/2"
Lengthwise slices
2 large Beefsteak tomatoes -- cored
And thickly sliced
6 large Mushrooms -- stems trimmed
1 small Onion -- chopped
2 teaspoons Cumin -- ground
1 teaspoon Coriander -- ground
2 teaspoons Chili -- powder
1 pinch Dired oregano
1 can Kidney beans -- drained (19 oz)
1 can Cannellini beans -- drained
19 ozs.
1/2 cup Vegetable coctail juice -- up
To 1/2 cup if needed
Heat the broiler.Place the pepper on a rack 4" under the broiler and cook
until the skin blackens,about 4 minutes.Turn and continue to cook,turning every
2 or 3 minutes until the pepper is charred all the way round.Place the pepper
in a loosely closed paper bag and set aside for at least 10 minutes..
Meanwhile,mix the oil with garlic salt and pepper.Rub the sliced
zucchini,eggplant,tomatoes and mushrooms lightly with half the oil and put
under the broiler until browned and tender.This wil take about 5 minutes per
side...
Remove the skin from the bell pepper with your fingers.Take out the stems and
seeds.Cut the pepper,zucchini,eggplant,tomatoes and mushrooms into 1/2"
dice.Set aside.
In a saucepan,heat the remaining oil.Add the onion and cook over medium high
heat until soft,about 1 minute.Add the cumin,coriander,chili powder and
oregano.Cook for another 10 seconds..
Add the beans,reserved roasted vegetables and vegetable cocktail juice and
simmer for 10 minutes..Makes 4 servings....
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