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BOCA Roasted Vegetable Vegan Chili
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BOCA Roasted Vegetable Vegan Chili

45 Min(s)
30 Min(s) Prep
15 Min(s) Cook
Healthy Living
Showcase garlicky roasted farmers' market vegetables in this crumbled BOCA and bean vegan chili. Everyone will love our BOCA Roasted Vegetable Vegan Chili!
What You Need
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6 servings
Original recipe yields 6 servings
1 yellow pepper, chopped
1 yellow squash, chopped
2-1/2 cups cubed peeled eggplant
1/4 cup chopped red onion s
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
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Let's Make It
1
Heat oven to 450°F.
2
Combine vegetables, garlic and oil in 13x9-inch pan.
3
Bake 15 min. or until vegetables are golden brown, stirring occasionally. Transfer to large saucepan. Stir in remaining ingredients; cover.
4
Cook on medium-high heat 10 min. or until crumbles are cooked through (160ºF), stirring occasionally.
Kitchen Tips
Tip 1
Special Extra
For added color, prepare using a combination of green, yellow and/or red bell peppers.
Tip 2
Special Extra
Sprinkle 1 Tbsp. KRAFT 2% Milk Shredded Cheddar Cheese and/or chopped green onions over each serving of chili.
Tip 3
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.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 0.5g
3%
Trans Fat 0g
Cholesterol 0mg
Sodium 890mg
39%
Total Carbohydrates 25g
9%
Dietary Fibers 10g
36%
Sugars 6g
12%
Protein 18g
36%
Vitamin A
8%
Vitamin C
50%
Calcium
10%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, 1 cup each
* 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.
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