Roasted Vegetable Chili

(0)
0 reviews.
  • 1 hr 40 min prep time
  • total time
  • 12 ingredients
  • 7 servings

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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved