Chipotle Vegetable Chili

Name: Chipotle Vegetable Chili
Yield: 1
Ingredients: Vegetable-oil cooking spray; 1 red bell pepper; 1 small eggplant; 1 medium onion; 2 medium zucchini; 1/2 tsp. salt; 1 tbsp. olive oil; 2 clove garlic; 1 lb. button mushrooms; 1 bay leaf; 1 tsp. chili powder dried chipotle pepper; 1 can white cannellini beans; 1 can low-sodium vegetable broth; 1 can low-sodium diced tomatoes; 2 tbsp. chopped fresh parsley leaves

Published: Jun 25, 2007

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Judd Pilosoff

Yields:

Cal/Serv:

155

By roasting the vegetables and combining them with chipotle peppers, you will add a rich, smoky sweetness to this vegetarian chili.

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Ingredients

Vegetable-oil cooking spray
1 red bell pepper
1 small eggplant
1 medium onion
2 medium zucchini
1/2 tsp. salt
1 Tbsp. olive oil
2 clove garlic
1 lb. button mushrooms
1 bay leaf
1 tsp. chili powder dried chipotle pepper
1 can white cannellini beans
1 can low-sodium vegetable broth
1 can low-sodium diced tomatoes
2 Tbsp. chopped fresh parsley leaves

Directions

1. Step 1Roast the vegetables: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a medium bowl, combine bell pepper, eggplant, onion, zucchini, and salt with olive oil. Arrange the vegetables in a single layer on the prepared baking sheet. Roast the vegetables, turning occasionally, until just softened -- 25 to 30 minutes.
2. Step 2Make the chili: In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add garlic and mushrooms. Sauté until mushrooms soften -- about 5 minutes. Add bay leaf, chili powder, chipotle pepper, beans, broth, tomatoes, and roasted vegetables. Bring to a boil and reduce heat to low. Simmer uncovered for 20 minutes.
3. Step 3To serve: Stir in parsley and serve hot.