Roasted Vegetable Chili

  • Yield: 4 servings


2cups butternut squash cubes (1/2-inch pieces)
2 zucchini, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
2large Portobello mushroom caps, cut into 1/2-inch pieces
1 red onion, cut into 1/2-inch pieces
1tablespoon olive oil
2 1/2teaspoons ground cumin, divided
2cups vegetable juice (such as V8)
1cup water
2teaspoons chili powder
4 garlic cloves, minced
1 (14 1/2-ounce) can black beans, drained and rinsed
1cup cooked wheat berries
1/2teaspoon salt
Freshly ground black pepper
Pepper jack cheese, lime wedges, tortilla chips (optional)


  1. Preheat oven to 450F.
  2. 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.
  3. 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.


Nutritional Info *per serving

  • Calories 285
  • Fat 5g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 953mg
  • Carbohydrate 51g
  • Fiber 12g
  • Sugars 13g
  • Protein 12g