Roasted Vegetable Chili
Roasted Vegetable Chili is a gluten free, dairy free, and primal recipe with 7 servings. One portion of this dish contains roughly 18g of protein, 10g of fat, and a total of 247 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. It works well as an affordable main course. This recipe is typical of American cuisine. It will be a hit at your The Super Bowl event. Head to the store and pick up to 2 garlic cloves, salt, cinnamon, and a few other things to make it today. To use up the cinnamon you could follow this main course with the Cinnamon Fudge as a dessert.
Instructions
Heat 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.
Meanwhile, 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.
Add 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.