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by Marisa Olsen

Before the weather gets too warm, I wanted to share this roasted vegetable chili recipe I made inspired by a vegetarian friend. Rather than sautéing vegetables, you roast a selection of vegetables before you add to the pot, which gives the dish a deeper flavor. This recipe is easy to prepare and incredibly healthy. You can also experiment with other vegetables in addition to the ones I suggested.
Serves 6

2 tablespoons of  olive oil
3 cloves of garlic smashed
1 sweet potato or yam, peeled and diced
1/2 head of brocoli diced
1 yellow squash, peeled and diced
1 red pepper diced
1/2 yellow onion, diced
2 stalks of celery, diced
2 cans of whole peeled tomatoes, 28 oz each
1 can of black beans, 19 oz
1 can of chick peas, 14 oz
1 cup of frozen corn kernels
1/2 teaspoon of red cayenne
1/4 teaspoon of cumin
1/4 teaspoon of red pepper flakes

Cheddar cheese
Sour cream or Greek yogurt
Preheat oven to 450 degrees.
Assemble the diced vegetables in a baking tray. Toss vegetables with half of the olive oil, salt, and smashed garlic. Roast for 30 minutes.

While vegetables are roasting, heat a pot with the remainder of the olive oil over medium heat. Add the onions and celery, and sauté until translucent, about three minutes.

Once the vegetables are finished roasting, add the vegetables to the pot. Add the two cans of tomatoes and two cans of beans.

Season with spices. Simmer for 15 to 20 minutes. Serve over rice and decorate with shredded cheddar, sliced avocado, and a dollop of sour cream.

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