Roasted Veggie Chili
2 cups fresh or frozen corn
2 cups each cubed zucchini, yellow summer squash and eggplant
2 each medium green and sweet red peppers, cut into 1-inch pieces
2 large onions, chopped
1/2 cup garlic cloves, peeled
1/4 cup olive oil
4 quarts chicken broth
2 cans (14-1/2 ounces each) stewed tomatoes
2 cans (14-1/2 ounces each) tomato puree
1/4 cup lime juice
4 teaspoons chili powder
1-1/4 teaspoons cayenne pepper
1 teaspoon cumin
1/2 cup butter
1/2 cup all-purpose flour
3 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1/2 cup minced fresh cilantro
Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400 degrees for 20 to 30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic.
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 to 35 minutes or until mixture is reduced by a quarter.
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. Yield: 24 servings (6 quarts).
freeze the leftovers...