Ingredients Jump to Instructions ↓

  1. Roasted Vegetable Chili

  2. 1 zucchini, quartered and sliced

  3. 2 Japanese eggplants, sliced

  4. 1 red bell pepper, cut into large dice

  5. 1 green bell pepper, cut into large dice

  6. 20 silverskin onions or small shallots, peeled

  7. 2 bulbs garlic, cloves separated and peeled

  8. 4 Tbsp good quality olive oil

  9. 20 cultivated white mushrooms

  10. 15 fresh asparagus spears

  11. 12 oz can kernel corn

  12. 3 Tbsp good quality olive oil

  13. 1 large yellow cooking onion, diced

  14. 1-2 chipotle chilies, chopped

  15. 2 Tbsp ground cumin

  16. 1 tsp Mexican oregano

  17. 2 Tbsp good quality chili powder

  18. 4 cups cooked black beans

  19. 6 cups plum tomatoes with juice, chopped

  20. 2 cups cooked spoon sized pasta such as orecchiette or penne

  21. 3/4 cup chopped fresh cilantro

  22. sea salt and freshly ground black pepper to taste

  23. 2 cups shredded Monterey jack or mozzarella cheese

  24. Preheat oven to 450. Place the zucchini, eggplant, red and green

  25. pepper, onions and garlic in a shallow roasting tray. Drizzle with

  26. the 4 Tbsp olive oil, tossing the vegetables to evenly coat them

  27. with the oil. Roast in the oven for about 10 minutes. Add the

  28. mushrooms and asparagus, continuing to roast for for a further

  29. 12-15 minutes, or until golden brown. Shake the pan occasionally

  30. as the vegetables roast.

  31. Drain the corn, discarding the liquid, and place the kernels in a

  32. dry cast- iron pan. Dry roast the corn until it dries and begins

  33. to brown, shaking the pan to prevent sticking. Set Aside.

  34. 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

  35. tomatoes, cooked pasta and cilantro. Add the roasted vegetables

  36. and dry roasted corn, stirring well to combine. Cook until the

  37. mixture is heated through. Season with salt and pepper. Transfer

  38. the mixture to a large ovenproof serving dish. Sprinkle the cheese

  39. on top of the chili and place under the broiler until golden brown.


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