Description
This Roasted Vegetable Chili is a rich, colorful bowl of smoky depth and earthy sweetness, made entirely with roasted veggies and bold spices. Paired with a golden, tender cornbread, it’s the ultimate meatless comfort meal that’s every bit as satisfying as the original.
Ingredients
For the Chili:
2 cups sweet potatoes, cubed
1 zucchini, chopped
1 red bell pepper, chopped
1 red onion, chopped
2 tbsp olive oil
1 tsp smoked paprika
Salt & pepper, to taste
2 cloves garlic, minced
1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, drained
1 (14 oz) can fire-roasted diced tomatoes
2 cups vegetable broth
1 tbsp chili powder
½ tsp cumin
For the Cornbread:
1 cup cornmeal
1 cup flour (or 1:1 gluten-free blend)
1 tbsp baking powder
½ tsp salt
1 cup milk (or dairy-free)
1 egg
¼ cup honey or maple syrup
¼ cup melted butter or oil
Instructions
Preheat oven to 425°F (220°C). Toss chopped vegetables with olive oil, paprika, salt, and pepper. Roast for 25–30 minutes until golden.
In a large pot, sauté garlic for 1 minute. Add beans, tomatoes, broth, and spices. Stir in roasted vegetables. Simmer 15 minutes.
Meanwhile, lower oven to 375°F (190°C). Mix cornbread dry ingredients in one bowl and wet ingredients in another. Combine and pour into a greased 8×8″ pan.
Bake cornbread for 20–25 minutes, until golden and firm to touch.
Serve chili hot with a square of warm cornbread.
Nutrition & Prep Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 410 per serving
- Fat: 14g per serving
- Carbohydrates: 55g per serving
- Fiber: 10g per serving
- Protein: 11g per serving