You are here: Home » Recipes » Roasted Vegetable Chili Roasted Vegetable Chili Recipe by Serena Ball, RD Yield 4 servings Roasting the vegetables adds sweet, smoky flavors to the chili; the roasted squash thickens the sauce. Add shredded rotisserie chicken for extra protein. PrintEmail Ingredients 2 cups butternut squash cubes (1/2-inch pieces)2 zucchini, cut into 1/2-inch pieces1 red bell pepper, cut into 1/2-inch pieces1 green bell pepper, cut into 1/2-inch pieces2 large Portobello mushroom caps, cut into 1/2-inch pieces1 red onion, cut into 1/2-inch pieces1 tablespoon olive oil2 1/2 teaspoons ground cumin, divided2 cups vegetable juice (such as V8)1 cup water2 teaspoons chili powder4 garlic cloves, minced1 (14 1/2-ounce) can black beans, drained and rinsed1 cup cooked wheat berries1/2 teaspoon salt Freshly ground black pepper Pepper jack cheese, lime wedges, tortilla chips (optional) Instructions Preheat oven to 450F. Place squash, zucchini, peppers, mushrooms and onion on a baking sheet. Combine oil and 1 teaspoon cumin; drizzle over vegetables; toss coat. Bake, uncovered, 25 to 30 minutes, until tender and slightly charred, stirring once. Transfer to a plate to cool. Meanwhile, in a large stockpot, stir together vegetable juice, water, remaining 1 ½ teaspoons cumin, chili powder and garlic. Bring chili to a boil. Add roasted vegetables, beans, wheat berries, salt and pepper; simmer, uncovered, 10 minutes. Garnish with cheese, lime wedges and tortilla chips.