Roasted Vegetable Chili (Vegetarian)

Ingredients

Roasted Vegetables

• 1 medium zucchini, cut into 1 inch pieces
• 1 medium summer squash, cut into 1 inch pieces
• 1 medium chayote, cut into 1/2 inch pieces
• 1 red onion, cut into 1/2 to 3/4 inch pieces
• 3 garlic cloves, whole
• 2 teaspoons olive oil

Chili

• 1/4-1/2 cup water (use or omit depending on your thickness preference)

• 1 (14 1/2 ounce) can fire roasted diced tomatoes

• 1 (14 1/2 ounce) can black beans, drained and rinsed

• 1 (8 ounce) can tomato sauce
• 2-4 teaspoons chili powder
• 1/2 teaspoon oregano
• cayenne pepper
• 6 1/2 ounces Morningstar Farms Meal Starters Grillers recipe crumbles

Directions

1. 1

   Preheat oven to 375 degrees.

2. 2

   Toss the squash pieces with the red onions, garlic and olive oil. Place in a baking pan and roast for 35 minutes. You may continue with the recipe or put the vegetables in an airtight container for use later.

3. 3

   Pull the roasted garlic from the pan, placing the remaining vegetables in a large saucepan over medium heat. Take the garlic and mash it into a paste and hold.

4. 4

   Add the canned ingredients (bean, tomatoes and tomato sauce) to the vegetables along with the mashed garlic, chili powder and oregano. Bring the pot to a boil. (The time required here depends on whether you are using hot or cold vegetables.) Cover the pan and reduce heat to a simmer, cooking for 20 minutes. Add the crumbles and adjust seasonings to taste. continue cooking another 5 to 10 minutes.