We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Roasted Vegetable Chili

Put the oven on high for this delicious chili. Veggies roast first to bring out rich, caramelized flavor.

(0)
(0)
Save and Share
  • prep time 1 hr 40 min
  • total time
  • ingredients 12
  • servings 7
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

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