Roasted Veggie Chili Recipe
Makes 4 servings
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients
1 head cauliflower, cut into small florets
1 poblano chili pepper, seeded and diced
4 scallions, chopped
1 tablespoon vegetable oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce (or 8 ounces of jarred sauce)
1 1/4 cups frozen corn
1 1/2 cups low-sodium vegetable broth
Instructions
Preheat the broiler to high. Add cauliflower, chili pepper, scallions, vegetable oil, chili powder, and cumin to a rimmed baking sheet and toss. Broil for 7-10 minutes until the vegetables are a touch browned.
Remove the rimmed baking sheet from the oven. Set the oven to 475. Add beans (with their juice), tomato sauce, frozen corn, and vegetable broth to the cooked roasted vegetables and bake until heated through - about 25 minutes.
Nutrition Facts
One serving is: 182 calories, 4.7 g fat, 0.9 g saturated fat, 32.1 g carbohydrates, 8.1 g sugar, 8.8 g protein, 8.3 g fiber, 300 mg sodium, 5 Green, 2 Blue, 2 Purple SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
