Roasted Veggie Chili Recipe: How to Make It

Ingredients

• 2 cups fresh or frozen corn
• 2 cups each cubed zucchini, yellow summer squash and eggplant
• 2 each medium green peppers 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 teaspoon chili powder
• 1-1/4 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cans (15 ounces each) cannellini beans, rinsed and drained
• 1/2 cup minced fresh cilantro
• Sour cream and chopped green onions, optional