Roasted Vegetable Chili

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

1
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.
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Cooking SprayCooking Spray
Bell PepperBell Pepper
EggplantEggplant
CookiesCookies
OnionOnion
Cooking OilCooking Oil
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Baking SheetBaking Sheet
BowlBowl
OvenOven
2
Place in single layer on sprayed cookie sheets.
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CookiesCookies
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Baking SheetBaking Sheet
3
Bake at 450°F. for 15 to 18 minutes or until vegetables are tender and browned, turning occasionally. Cool 5 minutes. Coarsely chop vegetables.
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VegetableVegetable
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OvenOven
4
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.
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Ground BeefGround Beef
GarlicGarlic
BeefBeef
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Dutch OvenDutch Oven
5
Drain.
6
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.
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Chili PowderChili Powder
VegetableVegetable
CinnamonCinnamon
TomatoTomato
SaltSalt
7
Sprinkle individual servings with cheese.
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CheeseCheese
DifficultyExpert
Ready In1 h, 40 m.
Servings7
Health Score19
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