Roasted Veggie Chili

Ingredients

1cup fresh or frozen corn
1 cup each cubed zucchini, yellow summer squash and eggplant
1 each medium green peppers and sweet red peppers, cut into 1-inch pieces
1 large onion, chopped
1/4 cup garlic cloves, peeled
2 tablespoons olive oil
2 quarts chicken broth
1 can (14-1/2 ounces) stewed tomatoes
1 can (14-1/2 ounces) tomato puree
2 tablespoons lime juice
2 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/4 cup butter
1/4 cup all-purpose flour
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1/2 cup minced fresh cilantro
Sour cream, cheese and chopped green onions, optional for toppings

Directions

1. Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400° for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves.
2. In a Dutch oven or soup kettle, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter.
3. In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired.

Serves 12

Recipe from Taste of Home, I halved the original.