Mexican

Spicy vegetarian chili with lots of grilled and roasted vegetable is for Soup.

Spicy vegetarian chili with lots of grilled and roasted vegetable takes several minutes to prepare.

Spicy vegetarian chili with lots of grilled and roasted vegetable takes several minutes to cook.

Spicy vegetarian chili with lots of grilled and roasted vegetable makes 16 servings.

The ingredients for Spicy vegetarian chili with lots of grilled and roasted vegetable are:

Tomato, grape (3oz = appro 12 tomatoes), 4 oz (remove)
Red Ripe Tomatoes, 1 cup cherry tomatoes (remove)
Red Ripe Tomatoes, 4 plum tomato (remove)
Zucchini, 1 cup, sliced (remove)
Eggplant, fresh, 1 cup, cubes (remove)
*Peppers, sweet, red, fresh, 1 cup, chopped (remove)
Poblano pepper, 1 serving (remove)
Tofu, firm, 1 block (remove)
Beans, black, 2 cup (remove)
Yellow Sweet Corn, Canned, 2 cup (remove)
*Green Chili Peppers, canned, .5 cup (remove)
Garlic, 10 cloves (remove)
Rosemary, 2 tbsp (remove)
Oregano, ground, 1 tbsp (remove)
Thyme, fresh, 4 tsp (remove)
Chipotle Paste with Adobo, 5 tsp (remove)
Olive Oil, 8 tbsp (remove)
*Swanson Natural Goodness Chicken Broth, 6 cup (remove)
Beans, pinto, 2 cup (remove)

Here is how you make Spicy vegetarian chili with lots of grilled and roasted vegetable:

Sprinkle garlic, grape tomatoes and 1 cup of 1/2 sliced tomatoes with 1 Tbsp of oil. Sprinkle with tiny bit of salt and fresh herbs. Roast in oven at 300 for 2-3 hours or longer. Slice zuchinni, eggplant, peppers in to strips. Toss with 2 tablespoons of olive oil, salt, fresh herbs. Grill. Allow to cool. Remove blackened skin of peppers. Dice all vegetables into bite-sized pieces. Slice tofu into two small blocks. Spread with 2 tsp of Chipotle paste. Coat all sides. Grill 4 mins per side. Allow to cool. Chop into bite-sized pieces.Chop shallots and 3-4 fresh tomatoes. Heat 2 tbsp of olive oil in dutch oven. Slightly cook shallots until translucent. Add fresh tomatoes. Add fresh spices. You may also want to add chili powder, cumin, and other spices. Cook for 2-3 minutes. Add all previously roasted or grilled vegetables and tofu. Add remaining 3 tsp of chipotle paste (or more if you want it more spicy. Add green chile, beans, corn. Add chicken broth. Bring to boil. Lower heat and simmer for 20 minutes. Add spices and salt according to taste. Should taste even better after sitting 1 day.Serving Size: Makes about 16, 1-cup servings. Number of Servings: 16Recipe submitted by SparkPeople user ECHUCK.

The nutritional information for Spicy vegetarian chili with lots of grilled and roasted vegetable is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 178.1

• Total Fat: 9.2 g
• Cholesterol: 0.3 mg
• Sodium: 338.1 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 5.7 g
• Protein: 9.3 g

Spicy vegetarian chili with lots of grilled and roasted vegetable is Mexican cuisine.