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Soups/stews

BOCA Roasted Vegetable Chili

BOCA Roasted Vegetable Chili recipe
photo by:kraft
This crumbled BOCA and bean chili makes a superb showcase for garlicky roasted farmers' market vegetables.
time
prep:
30 min
total:
45 min
servings
total:
6 servings, 1 cup each
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What You Need

1
 yellow pepper, chopped
1
 yellow squash, chopped
2-1/2
cups  cubed peeled eggplant
1/4
cup  chopped red onions
2
cloves  garlic, minced
2
Tbsp.  oil
1
can  (15 oz.) tomato sauce
1
can  (15 oz.) chili beans
1
pkg.  (12 oz.) frozen BOCA Veggie Ground Crumbles

Make It

HEAT oven to 450°F.

COMBINE vegetables, garlic and oil in 13x9-inch pan.

BAKE 15 min. or until vegetables are golden brown, stirring occasionally. Transfer to large saucepan. Stir in remaining ingredients; cover.

COOK on medium-high heat 10 min. or until crumbles are cooked through (160ºF), stirring occasionally.

Kraft Kitchens Tips

Special Extra
For added color, prepare using a combination of green, yellow and/or red bell peppers.
Special Extra
Sprinkle 1 Tbsp. KRAFT 2% Milk Shredded Cheddar Cheese and/or chopped green onions over each serving of chili.
Make it Easy
Place chopped vegetables in large resealable plastic bag along with the garlic and oil. Seal bag and shake gently to evenly coat vegetables with oil before placing in baking pan to roast.
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