Roasted Veggie and Bean Chili
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The quantities in this recipe aren't super specific, as you can really tailor it to use up whatever you may have around. Make a lot or make a little, you're sure to enjoy this one come winter, if you can wait that long to pull the leftovers out of the freezer!
Ingredients
  • a few small eggplants
  • a few peppers + a couple hot peppers if you like spice
  • a couple pounds of tomatoes
  • a few onions
  • 3+ cups dry beans, soaked the night before
  • 15+ cups of water
  • several ears of corn, cut corn from cob
  • 1-2 cans tomato paste
  • cumin, chili powder, salt
Instructions
  1. Begin cooking pre-soaked beans in a very large pot with plenty of water.
  2. Chop veggies into small chunks, toss in olive oil, and roast in oven at 450 degrees for 35-45 minutes.
  3. Add roasted veggies to pot with beans, also add corn, tomato paste, and spices. Since you're starting with dried beans, you'll need plenty of salt to bring out the flavors of this chili.
  4. Simmer until everything is soft and tasty.
Recipe by Urban Pioneer Woman at https://theurbanpioneerwoman.com/2014/09/csa-weeks-ten-thirteen-roasted-veggie-and-bean-chili/