Chipotle Vegetable Chili

Roasting the vegetables and combining them with chipotle peppers creates a smoky richness to this vegetarian dish.

Ingredients:

Vegetable oil cooking spray
1 clamshell VineSweet® MiniPeppers, seeded and sliced
1 small eggplant, cubed
1 medium onion, peeled and cut into eighths
2 medium zucchini, cubed
½ teaspoon salt
1 tablespoon olive oil
2 cloves garlic, mined
1 pound button mushrooms, cleaned and quartered
1 bay leaf
1 teaspoon chili powder
1 dried chipotle pepper, stemmed and diced
1 18-oz. can white cannellini beans, rinsed and drained
1 14 ½-oz. can low-sodium vegetable broth
1 14 ½-oz. can low sodium diced tomatoes
2 tablespoons chopped fresh parsley

How to prepare:

To roast the vegetables preheat oven to 400 deg. Coat a large baking sheet with cooking spray.  In a medium bowl, combine MiniPeppers, eggplant, onion, zucchini, and salt with olive oil.  Arrange the vegetables in a single layer on baking sheet.  Roast, turning occasionally, until just softened – 25 to 30 minutes. 

Make the chili in a large Dutch oven.  Add oil and heat over medium high heat.  When oil is hot but not smoking, add garlic and mushrooms.  Saute until mushrooms soften, about 5 minutes.  Add bay leaf, chili powder, chipotle pepper, beans, broth, tomatoes and roasted vegetables.  Bring to a boil and reduce heat to low.  Simmer uncovered for 20 minutes.  Stir in parsley to serve.

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