prep : 10 minutes Cook : 40 minutes Makes 24 servings (6 quarts)
2 cups fresh or frozen corn
2 cups each cubed zucchini , yellow squash and eggplant
2 each medium green peppers and sweet red peppers , cut into 1-inch pieces
2 large onions , chopped
1/2 cup garlic cloves , peeled
1/4 cup olive oil
4 quarts chicken broth
2 cans (14-1/2 ounces each) stewed tomatoes
2 cans (14-1/2 ounces each) tomato puree
1/4 cup lime juice
4 teaspoons chili powder
1-1/4 teaspoons cayenne pepper
1 teaspoon ground cumin
1/2 cup butter
1/2 cup all-purpose flour
3 cans (15 ounces each) white kidney or cannellini beans , rinsed and drained
1/2 cup minced fresh cilantro
***Sour cream and chopped green onions , optional **
1. Place the vegetables and garlic in a roasting pan . Drizzle with oil ; toss to coat . Cover and bake at 400* fot 20 to 30 minutes or until vegetables are tender , cool slightly . Remove and chopped garlic cloves .
2 . In a Dutch oven or soup kettle , combine the broth , tomatoes , tomato puree , lime juice , chili powder , cayenne and cumin ; bring to a boil . Reduce heat ; simmer uncovered for 25 to 35 minutes or until mixture is reduced by a quarter .
3 . In a large saucepan or Dutch oven , melt butter ; stir in flour until smooth . Cook and stir until bubbly and staring to brown . Sloely whisk into tomato mixture . Add the roasted vegetables , garlic , beans and cilantro ; mix well . Simmer undercovered until chili reaches desired thickness . Garnish with sour cream and green onions if desired .
This spicy entree placed third at a chili contest , my family grows all types of vegetables , enought to freeze for the winter . This is a good-for-you chili for anytime of the year .
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