Botsford dietitians Annie and Gina are enthusiastic tailgaters, but like to add a healthy spin to traditional tailgate fare. So they adapted this delicious variation on the staple of every good tailgating party: the vat of chili.
Try their healthy recipe for Roasted Veggie Chili at your next tailgating party. It’s sure to be a winner!
1 cups fresh or frozen corn
1 cup each of cubed zucchini, yellow summer squash, and eggplant
1 each medium green peepers and sweet red peppers, cut into 1 – inch pieces
1 large onion, chopped
¼ cup garlic cloves, peeled
1/8 cup olive oil
2 quarts low sodium chicken broth
1 can (14 ½ ounces) stewed tomatoes – no salt added
1 can (14 ½ ounces) tomato puree – no salt added
1/8 cup lime juice
2 teaspoon chili powder
1 teaspoon cayenne pepper
½ teaspoon ground cumin
1.5 cans (15 ounces each) low sodium white kidney or cannellini beans, rinsed and drained
¼ cup minced fresh cilantro
Chopped green onions (optional)
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, beans, cilantro, 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.
Makes 12 servings
Serving size: 1 cup
Fat: 3 g
Cholesterol: 1 mg
Sodium: 522 mg
Carbs: 20 g
Fiber: 5 g
Sugar: 6 g
Recipe adapted by Annie House, RD, CDE and Gina DeAngelis, RD
Botsford Diabetes and Nutrition Services
Original recipe found here.