Roasted Vegetable Chili

Roasted Vegetable Chili
Roasted Vegetable Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    head cauliflower, cut into small florets

  • 1

    poblano chile pepper, seeded and diced

  • 4

    scallions, roughly chopped, plus more for topping

  • 3

    tablespoons vegetable oil

  • 1

    tablespoon chili powder

  • 1/2

    teaspoon ground cumin

  • Kosher salt

  • 1 15-ounce

    can black beans, undrained

  • 1 8-ounce

    can tomato sauce

  • 1 1/4

    cups frozen fire-roasted corn, thawed

  • 1 1/2

    cups low-sodium vegetable broth

Directions

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. Remove the baking sheet from the broiler and preheat the oven to 425 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. Bake until the chili starts bubbling 25 to 30 minutes. Sprinkle with scallions.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: