Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Roasted Vegetable Chili
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- #12622
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 zucchini, quartered and sliced
2 Japanese eggplants, sliced
1 red bell pepper, cut into large dice
1 green bell pepper, cut into large dice
20 silverskin onions or small shallots, peeled
2 bulbs garlic, cloves separated and peeled
4 tablespoons good quality olive oil
20 cultivated white mushrooms
15 fresh asparagus spears
1 can (12 ounce size) kernel corn
3 tablespoons good quality olive oil
1 large yellow cooking onion, diced
2 chipotle chilies, chopped
2 tablespoons cumin
1 teaspoon Mexican oregano
2 tablespoons good quality chili powder
4 cups cooked black beans
6 cups plum tomatoes with juice, chopped
2 cups cooked spoon-sized pasta such as orecchiette or penne
3/4 cup chopped fresh cilantro
sea salt and freshly ground black pepper to taste
2 cups shredded Monterey jack or mozzarella cheese
directions
Preheat oven to 450 degrees F.
Place the zucchini, eggplant, red and green pepper, onions and garlic in a shallow roasting tray. Drizzle with the 4 Tbsp. olive oil, tossing the vegetables to evenly coat them with the oil. Roast in the oven for about 10 minutes.
Add the mushrooms and asparagus, continuing to roast for for a further 12-15 minutes, or until golden brown. Shake the pan occasionally as the vegetables roast.
Drain the corn, discarding the liquid, and place the kernels in a dry cast-iron pan. Dry roast the corn until it dries and begins to brown, shaking the pan to prevent sticking. Set aside.
Heat the 3 Tbsp. olive oil in a large saute pan. Add the onion and fry for about 5 minutes. Stir in the chilies, cumin, oregano and chili powder. Add the cooked beans to the pan along with the tomatoes, cooked pasta and cilantro. Add the roasted vegetables and dry roasted corn, stirring well to combine. Cook until the mixture is heated through. Season with salt and pepper.
Transfer the mixture to a large ovenproof serving dish. Sprinkle the cheese on top of the chili and place under the broiler until golden brown.
added by
Pasternak
nutrition data
Nutritional data has not been calculated yet.
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Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
January 8, 2007
Wow! This is fantastic! I made a mega-batch for freezing, and chose to leave out the pasta. It came out great. My wife can't stop talking about it.
January 12, 2006
I really love this recipe. I leave out the corn because that part seems a little too time-consuming and problem-prone, but it is still outstanding. It is easy to make and such a hearty meal. It is a crowd-pleaser and keeps well for leftovers. I've made it twice now, once for a knitting night group where it received rave reviews. I'll definitely be making it again!