ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
- Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
- Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
- Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.
ROASTED VEGETABLE CHILI
Put the oven on high for this delicious chili. Veggies roast first to bring out rich, caramelized flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 7
Number Of Ingredients 12
Steps:
- 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. Drain.
- 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.
Nutrition Facts : Calories 275, Carbohydrate 23 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 5 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 1/3 Cups, Sodium 700 mg, Sugar 13 g
VERY VEGGIE AND BEEF CHILI
This is a very hearty and chunky chili with tons of vegetables and can be made with either ground beef or ground turkey breast.
Provided by STARBOARDJEN
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h10m
Yield 8
Number Of Ingredients 21
Steps:
- Break ground beef into small pieces into a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes. Add onion, green bell pepper, yellow bell pepper, and carrot to ground beef; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Stir zucchini and yellow squash into the beef mixture; continue cooking until the beef is completely browned, 3 to 5 minutes more. Drain excess liquid from the pot and return to medium heat.
- Stir crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic into the beef mixture; bring to a boil. Season mixture with chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper.
- Reduce heat to low, place a cover on the pot, and cook chili at a simmer for 30 minutes.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 38.1 g, Cholesterol 42.6 mg, Fat 13 g, Fiber 11.4 g, Protein 19.6 g, SaturatedFat 4.9 g, Sodium 718.9 mg, Sugar 5.8 g
ROASTED VEGETABLE CHILI (VEGETARIAN)
I was in the mood for a meatless chili and food a nifty recipe on the Kraft website. One change after another and soon I had a whole new recipe. Roast the vegetables the night before making double, you can use half as a side that night and have the rest as the starter for this dish. Tip: Since the chayote cooks much slower than the other squash be sure to cut it into smaller pieces. As presented this is 5 thingies on the Momentum Plan.
Provided by justcallmetoni
Categories Onions
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Toss the squash pieces with the red onions, garlic and olive oil. Place in a baking pan and roast for 35 minutes. You may continue with the recipe or put the vegetables in an airtight container for use later.
- Pull the roasted garlic from the pan, placing the remaining vegetables in a large saucepan over medium heat. Take the garlic and mash it into a paste and hold.
- Add the canned ingredients (bean, tomatoes and tomato sauce) to the vegetables along with the mashed garlic, chili powder and oregano. Bring the pot to a boil. (The time required here depends on whether you are using hot or cold vegetables.) Cover the pan and reduce heat to a simmer, cooking for 20 minutes. Add the crumbles and adjust seasonings to taste. continue cooking another 5 to 10 minutes.
Nutrition Facts : Calories 206.3, Fat 3.5, SaturatedFat 0.6, Sodium 544.8, Carbohydrate 37.8, Fiber 11.6, Sugar 10.4, Protein 10.3
More about "roasted veggie chili recipes"
HOMEMADE VEGETARIAN CHILI - COOKIE AND KATE
From cookieandkate.com
4.9/5 Calories 236 per servingCategory Chili
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
20 BEST VEGETARIAN CHILI RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
CAN'T-BELIEVE-IT'S-VEGETARIAN CHILI - GIMME SOME OVEN
From gimmesomeoven.com
ROASTED VEGGIE CHILI ON A SHEET PAN - SNACK GIRL
From snack-girl.com
VEGETARIAN CHILI - A BEAUTIFUL PLATE
From abeautifulplate.com
VERSATILE VEGGIE CHILLI | JAMIE OLIVER CHILLI RECIPES
From jamieoliver.com
EASY VEGETARIAN CHILI RECIPE - LOVE AND LEMONS
From loveandlemons.com
DELIGHTFUL VEGETARIAN CHILI - INSPIRED TASTE
From inspiredtaste.net
ULTIMATE VEGETARIAN CHILI - DOWNSHIFTOLOGY
From downshiftology.com
4.9/5 (33)Total Time 45 minsCategory DinnerPublished Jan 16, 2022
FAST & HEALTHY FIRE-ROASTED VEGGIE CHILI RECIPE | HUNGRY GIRL
From hungry-girl.com
ROASTED VEGETABLE CHILI RECIPE - FOOD.COM
From food.com
VEGETARIAN CHILI RECIPE - A CEDAR SPOON
From acedarspoon.com
ROASTED VEGETABLE AND FOUR-BEAN CHILI | RECIPES | WW USA
From weightwatchers.com
FIELD ROAST CHILI MAC 'N CHAO - SHOP ENTREES & SIDES AT H-E-B
From heb.com
28 BEST GROUND BEEF RECIPES
From allrecipes.com
BEST EGGPLANT RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
ACTUALLY, THE BEST VEGETARIAN CHILI RECIPE EVER | AMBITIOUS KITCHEN
From ambitiouskitchen.com
ROASTED VEGGIE CHILI RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
GARLIC AIOLI RECIPE | JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
ROASTED VEGETABLE CHILI - MOSTLY HOMEMADE MOM
From mostlyhomemademom.com
45 EASY SUMMER LUNCH IDEAS - QUICK SUMMER LUNCH RECIPES - DELISH
From delish.com
EXTRA-VEGGIE VEGETARIAN CHILI RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
OUR 25 MOST SAVED RECIPES OF 2023—BEST RECIPES FROM 2023
From food52.com
ROASTED MUSHROOM & CHICKPEA CHILI - HAPPY VEGGIE KITCHEN
From happyveggiekitchen.com
You'll also love