Roasted Vegetable Chili

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 dried oregano
1 can kidney beans, drained (19 ounces)
1 can cannellini beans, drained
1/2 cup vegetable cocktail 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 will 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.

4 servings



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