Roasted Vegetable Chili

Recipe Ingredients

1		Red bell pepper
2 tablespoons	30ml	Olive oil
1/2 teaspoon	2.5ml	Garlic salt
1/4 teaspoon	1.3ml	Black pepper - ground
1 teaspoon	5ml	Zucchini - 1" thick slices (large)
2 teaspoons	10ml	Eggplants - cut into 1/2" (small)
		Lengthwise slices
2		Beefsteak tomatoes - cored (large)
		And thickly sliced
6		Mushrooms - stems trimmed (large)
1		Onion - chopped (small)
2 teaspoons	10ml	Cumin - ground
1 teaspoon	5ml	Coriander - ground
2 teaspoons	10ml	Chili - powder
1		Dried oregano
1		Kidney beans - drained (19 oz)
1		Cannellini beans - drained
1/2 cup	118ml	Vegetable cocktail juice - up
		To 1/2 cup if needed

Recipe Instructions

Heat the broiler. Place the pepper on a rack 4" under the broiler and cook until the skin blackens, about 4 minutes. Turn and continue to cook, turning every 2 or 3 minutes until the pepper is charred all the way round. Place the pepper in a loosely closed paper bag and set aside for at least 10 minutes.

Meanwhile, mix the oil with garlic salt and pepper. Rub the sliced zucchini, eggplant, tomatoes and mushrooms lightly with half the oil and put under the broiler until browned and tender. This will take about 5 minutes per side...

Remove the skin from the bell pepper with your fingers. Take out the stems and seeds. Cut the pepper, zucchini, eggplant, tomatoes and mushrooms into 1/2" dice. Set aside.

In a saucepan, heat the remaining oil. Add the onion and cook over medium high heat until soft, about 1 minute. Add the cumin, coriander, chili powder and oregano. Cook for another 10 seconds.. Add the beans, reserved roasted vegetables and vegetable cocktail juice and simmer for 10 minutes.

Source:
Rick Rodgers

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