Roasted Vegetable Chili

• 1 medium butternut squash, peeled and cut into 1-inch pieces
• 3 large carrots, sliced
• 2 medium zucchini, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 1 12 teaspoons ground cumin
• 2 medium green peppers, diced
• 1 large onion, chopped
• 3 (14 1/2 ounce) cans reduced-sodium chicken broth
• 3 (14 1/2 ounce) cans diced tomatoes, undrained
• 2 (15 ounce) cans cannellini or 2 (15 ounce) cans white kidney beans, rinsed and drained
• 1 cup water
• 1 cup salsa
• 3 teaspoons chili powder
• 6 garlic cloves, minced

1. Place squash, carrots and zucchini in a 15x10 baking pan.
2. Combine 1 tbsp oil and cumin; drizzle over vegetables and toss to coat.
3. Bake uncovered, at 450F for 25-30 minute or until tender, stirring once.
4. Meanwhile, in a soup kettle, saute green peppers and onion in remaining oil for 3-4 minute or until tender.
5. Stir in the broth, tomatoes, beans, water, salsa, chili powder and garlic.
6. Bring to a boil.
7. Reduce heat; simmer, uncovered, for 10 minutes.
8. Stir in roasted veggies.
9. Return to a boil.
10. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through.

butternut squash, carrots, zucchini, olive oil, ground cumin, green peppers, onion, chicken broth, tomatoes, white kidney beans, water, salsa, chili powder, garlic

Taken from www.food.com/recipe/roasted-vegetable-chili-256537 (may not work)