Roasted Vegetable Chili

30 minutes Prep: 10 minutes Cook: 20 minutes

331 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	each	sweet red bell pepper
2	tablespoons	olive oil
1/2	teaspoon	garlic salt
1/4	teaspoon	black pepper	ground
1	large	zucchini	1 inch slices
2 small		eggplants	cut into 1/2 inch pieces
2	large	beefsteak tomatoes	cored, and thickly sliced
6	large	mushrooms	stems trimmed
1	small	onion	chopped
2	teaspoons	cumin	ground
1	teaspoon	coriander	ground
2	teaspoons	red pepper flakes	powder
1	pinch	oregano	dried
1	can	kidney beans	drained
19	ounces	white kidney beans, canned	drained, prefer cannellini
1/2	cup	vegetable juice cocktail	as needed

Directions

Heat the broiler.

Place the pepper on a rack 4andquot; 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 wil 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 inch 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.

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Nutrition Facts

Serving Size 353g

Amount per Serving

Calories 331 22% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 293mg	12%
Total Carbohydrate 51.0g	17%
Dietary Fiber 10.0g	40%
Sugars 7.0g
Protein 17.0g	35%

Vitamin A	36%		Vitamin C	106%
Calcium	17%		Iron	38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Fudge

I lovew this type of fudge. However, there is also a microwave cooking method using the same ingredients using the same amount. First you melt the butter, then add the sugar and milk, stirring until well mixed. Place in microwave on high or mdeium high (large ovens) and cook for 5 mintues. Take bowl out and stir, replace bowl in oven and cook for another 4 minutes or until misture starts to boil. Remove bowl and stir and scrape sides of bowl. Cook another 5 minutes, remove and stir, cook another 3 minutes and remove from oven. Add chocolate chips, stirring until melted, add vanilla extract, stir, add marshmallow, stir. Add nuts if desired, stir some more, then pour into greased pans. I also found that if you work quickly after melting the chocolate and adding the vanilla, you can poor half the mixture into a pan, add half the nuts required and stir into the mixture and pour this into another prepard pan. That way you'll have both no-nut fudge, and fudge with nuts.