Roasted Veggie Chili
Total TimePrep: 30 min. Cook: 40 min.
Makes24 servings (6 quarts)
Flavors are terrific. Spice is just right for my family. The only thing I will do differently next time is decrease the liguid by 1 or possibly 2 quarts. I had to cook it down way too long to thicken even with adding the rue. I finally gave up and it was more like a stew than a thick chili.
Here are the changes I made to the recipe. First of all, I used well-drained canned whole kernel corn rather than using fresh or frozen, and it worked fine. I cut the chicken broth way back, to about 1 quart rather than four, which seemed like an awful lot. I didn't want to go to the trouble (or calories) of thickening the chili with the butter and flour as specified, so I thought cutting down on the broth would make it thicker. It still turned out quite thin; in fact, people thought it was more like a soup than a chili, but after chilling and reheating the second time I served it, it was thick and chili-like, so I guess I would recommend making it a day ahead and then reheating. It was more flavorful after a few days, also. Even though there is chili powder, cumin, cilantro and cayenne in this, the flavors didn't really assert themselves until the second time around. (I did cut the cayenne down to about a half teaspoon or less.) I didn't have any tomato puree, so substituted a 28-ounce can of "kitchen-ready" crushed tomatoes in heavy puree. We liked this chili a lot and I would definitely make it again when we have a large group to feed.
I made this recipe last year during Lent. It was wonderful! My husband, who is a true Meat-and-Potato man didn't even miss the meat. I am not a big fan of cannellini beans, so I used pinto beans, kidney beans and black beans instead. I am going to make it again this year.
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