ROASTED FIRE VEGAN CHILI
4 tablespoons EVO
1 yellow onion, chopped
2 large garlic cloves, minced
2 medium carrots, chopped
1 red pepper, chopped
1 cup diced butter squash, chopped
1 large zucchini, chopped
1 28-ounce can chopped tomatoes
2 tablespoons tomato paste dissolved in 1 cup water
1/2 cup chicken or vegetable broth
1/2 cup chickpeas, rinsed and organic
1 teaspoon dried oregano
3 tablespoons chili flakes ( hot sauce works, too)
1 tablespoon cumin
1 tablespoon paprika
Salt and pepper to taste
Place the chopped vegetables in a roasting pan. Drizzle with 2 tbsp oil; toss to coat. Cover and bake at 375° for 35 minutes or until vegetables are tender; cool slightly.
In a large pot add remaining olive oil, garlic, onion, tomatoes, tomato puree with water, and spices to a boil. Reduce heat and simmer for 10 mins.
Add roasted vegetables and chickpea; mix well. Simmer, covered, until chili reaches desired thickness, stirring occasionally.
Serve hot and enjoy!