Roasted Vegetable and Four-Bean Chili

Ingredients

• 1 large uncooked red onion(s), chopped
• 1 medium sweet red pepper(s), seeded, chopped
• 1 medium orange bell pepper, seeded, chopped
• 1 medium yellow pepper(s), seeded, chopped
• 3 cup(s) frozen corn kernels
• 1 large uncooked zucchini, diced
• 1 Tbsp olive oil, extra-virgin
• 1 1/2 tsp kosher salt, or to taste
• 1/4 tsp black pepper
• 45 oz canned diced tomatoes
• 15 oz canned black beans, rinsed and drained
• 1 1/2 cup(s) canned black eyed peas, (15-oz can) rinsed and drained
• 15 oz canned pinto beans, rinsed and drained
• 15 oz canned kidney beans, red, rinsed and drained
• 1 Tbsp chili powder, ancho variety
• 1 Tbsp maple syrup
• 1 Tbsp minced garlic
• 2 tsp canned chipotle peppers in adobo sauce, minced
• 1 tsp paprika, smoked variety
• 2 Tbsp cilantro, chopped
• 2 Tbsp uncooked scallion(s), chopped

Instructions

1. Preheat oven to 450° F. Line 2 large rimmed baking sheets with parchment paper.
2. In a large bowl, toss together onion, peppers, corn, zucchini, oil, salt and black pepper; spread evenly across prepared pans. Roast, stirring once halfway through cooking, until browned, about 30 minutes.
3. Spoon roasted vegetables and remaining ingredients, except cilantro and scallions, into a large soup pot; stir well. Set pot over medium heat; cook, stirring occasionally, for flavors to blend, about 30 minutes. Garnish with cilantro and scallions just before serving.

Notes

Serving size: 1 cup