Roasted Vegetable and Four-Bean Chili. . . only 1 SmartPoint!

Roasted Vegetable and

Four-Bean Chili

. . . only 1 SmartPoint!

^{Total Time: 85 min}

^{Prep: 25 min}

^{Cook: 60 min}

^{Serves: 10}

^{Easy to make!}

Meal Items

· 1 large uncooked red onion(s) , chopped

· 1 medium sweet red pepper(s) , seeded, chopped

· 1 medium orange bell pepper , seeded, chopped

· 1 medium yellow pepper(s) , seeded, chopped

· 3 cup(s) frozen corn kernels

· 1 large uncooked zucchini , diced

· 1 Tbsp olive oil , extra-virgin

· 1 ¹ / ₂ tsp kosher salt , or to taste

· ¹ / ₄ tsp black pepper

· 45 oz canned diced tomatoes

· 15 oz canned black beans , rinsed and drained

· 1 ¹ / ₂ cup(s) canned black eyed peas , (15-oz can) rinsed and drained

· 15 oz canned pinto beans , rinsed and drained

· 15 oz canned kidney beans , red, rinsed and drained

· 1 Tbsp chili powder , ancho variety

· 1 Tbsp maple syrup

· 1 Tbsp minced garlic

· 2 tsp canned chipotle peppers in adobo sauce , minced

· 1 tsp paprika , smoked variety

· 2 Tbsp cilantro , chopped

· 2 Tbsp uncooked scallion(s) , chopped

Instructions:

Preheat oven to 450°F. Line 2 large rimmed baking sheets with parchment paper.

In a large bowl, toss together onion, peppers, corn, zucchini, oil, salt and black pepper; spread evenly across prepared pans. Roast, stirring once halfway through cooking, until browned, about 30 minutes.

Spoon roasted vegetables and remaining ingredients, except cilantro and scallions, into a large soup pot; stir well. Set pot over medium heat; cook, stirring occasionally, for flavors to blend, about 30 minutes. Garnish with cilantro and scallions just before serving.

Serving size: 1 cup

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