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Roasted Vegetable Chili

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Roasted Vegetable Chili
  • Prep Time 1 hr 40 min
  • Total Time 0 min
  • Servings 7
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Put the oven on high for this delicious chili. Veggies roast first to bring out rich, caramelized flavor.

Ingredients

1
medium eggplant, cut into 1-inch-thick slices
1
large green bell pepper, quartered
1
large sweet onion (such as Walla Walla), cut into 1/2-inch-thick slices, separated into rings
3
tablespoons olive oil
1
lb. lean ground beef
1
to 2 garlic cloves, minced
1
(28-oz.) can diced tomatoes, undrained
2
(14.5-oz.) cans stewed tomatoes, undrained
3
teaspoons chili powder
1/2
teaspoon salt
1/2
teaspoon cinnamon
Shredded Cheddar cheese, if desired

Directions

  • 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. 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.
  • 2 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.
  • 3 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 Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
275
(
Calories from Fat
145
)
Daily Value
Total Fat
16g
25%
(
Saturated Fat
5g
25%
)
Cholesterol
35mg
12%
Sodium
700mg
29%
Total Carbohydrate
23g
8%
(
Dietary Fiber
5g
20%
,
Sugars
13g
)
Protein
15g
Daily Value*:
Vitamin A
24%
24%
Vitamin C
44%
44%
Calcium
8%
8%
Iron
16%
16%
Exchanges:
3 Vegetable; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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