BOCA Roasted Vegetable Vegan Chili - Kraft Recipes Top
Comida Kraft
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BOCA Roasted Vegetable Vegan Chili

Prep Time
Total Time

6 servings, 1 cup each

Showcase garlicky roasted farmers' market vegetables in this crumbled BOCA and bean vegan chili. Everyone will love our BOCA Roasted Vegetable Vegan Chili!

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What You Need

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Make It

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  • 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.

Special Equipment Needed

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.


  • 6 servings, 1 cup each

Healthy Living

  • Good source of fiber
  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Starch
  • 2 Vegetable
  • 2 Meat (L)

Nutrition Bonus

Warm up with this meatless low-fat, low-calorie chili. And as a bonus, it's also rich in vitamin C from the yellow pepper.

Nutritional Information

Serving Size 6 servings, 1 cup each
Calories 200
Total fat 6g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 890mg
Carbohydrate 25g
Dietary fiber 10g
Sugars 6g
Protein 18g
% Daily Value
Vitamin A 8 %DV
Vitamin C 50 %DV
Calcium 10 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I gave it a good rating and said I'd make it again only because I made a lot of changes. I gave it a good rating and said I'd make it again only because I made a lot of changes. I used hamburger instead of the BOCA. I added a can of corn also. It also needed a lot of spices because it was bland. Used Cilantro, Red Pepper, Black Pepper, Chili Powder and a dash of Dill. Made this way and my husband really likes it and wants it again.
Date published: 2009-09-23
Rated 5 out of 5 by from Awesome! Awesome! The only thing I did different was make it with lean ground beef instead of the meatless ground burger. This recipe will be made again very soon; my husband is already asking when I'm making it again!
Date published: 2007-06-02
Rated 5 out of 5 by from Amazing and healthy! Amazing and healthy! I used low sodium tomato sauce, extra lean ground chicken instead of frozen Boca burger and mushrooms instead of eggplant. So good with a toasted bun, would make again!
Date published: 2006-10-20
Rated 3 out of 5 by from Why don't you add the nutrition analysis with your recipes. Why don't you add the nutrition analysis with your recipes. I am hesitant to make anything that does not have calories, fat, carbs, protein and sodium content listed.
Date published: 2010-08-23
Rated 5 out of 5 by from This chili was excellent! This chili was excellent!!!! And half the fat of chili with real hamburger meat!!! I will definitely make this again!!
Date published: 2005-12-15
Rated 3 out of 5 by from This was very good. This was very good. My family liked it. I will make it again, but my family would prefer this with actual meat.
Date published: 2008-05-25
Rated 1 out of 5 by from This wasn't too good. This wasn't too good. Not very intesting flavor wise. I ended up chucking the whole pot.
Date published: 2009-03-27
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