Cropedia:Roasted Vegetable Vegetarian Chili

Roasted Vegetable Chilli - Vegan

'*' These items can be purchased seasonally from the UBC Farm or LFS Orchard Garden

This recipe makes one serving. For larger parties, simply multiply the recipe according to the number of guests.

Ingredients

½ oz. *winter squash, diced small

½ oz. *carrots, diced small

½ oz. celery, diced small

½ oz. red onion, diced small

½ oz. *zucchini

1 tsp. Canola oil

to taste salt & pepper

1 tsp. *garlic, chopped fine or pressed

1 oz. *tomato, cooked

1 oz. tomato, paste

1 tsp. chilli powder

1 tsp. cumin

1 tsp. *oregano

to taste salt & pepper

1 tsp. paprika

2 oz. black beans

1 oz. kidney beans

1 tsp. *cilantro, chopped fine

Method

- Preheat the oven to 350 F.

- Mix vegetables with oil, garlic, salt and pepper and roast in a heavy bottomed pan about 15 minutes or until slightly tender. Remove from oven.

- Meanwhile, heat the tomatoes and add the black and kidney beans and spices until boiling. Add vegetables and cook on medium heat about 15 minutes.

- Add cilantro and serve.

Nutritional Analysis- Diet Analysis Plus By: Sophia Baker-French, BSc

Roasted Vegetable Chilli

1 Serving= 15.38 oz. (436.11 g)

ENERGY

Kilocalories 281.84 kcal

Protein 12.03 g

Carbohydrate 51.51 g

Fat, Total 5.61 g

FAT

Saturated Fat 0.56 g

Monounsaturated Fat 2.97 g

Polyunsaturated Fat 1.75 g

Trans Fatty Acid 0.02 g

Cholesterol 0 mg

ESSENTIAL FATTY ACIDS

Omega-6 Linoleic 1.12 g

Omega-3 Linolenic 0.61 g

CARBOHYDRATES

Dietary Fiber, Total 12.75 g

Sugar, Total 11.86 g

OTHER

Weight 436.11 g

Water 0.36 L

Alcohol 0 g

VITAMINS

Thiamin 0.32 mg

Riboflavin 0.28 mg

Niacin 2.93 mg

Vitamin B6 0.66 mg

Vitamin B12 0 µg

Folate (DFE) 197.7 µg

Vitamin C 44.73 mg

Vitamin D (ug) 0 µg

Vitamin A (RAE) 311.69 µg

Vitamin A (IU) 6,255.23 IU

alpha-tocopherol (Vit E) 2.61 mg

MINERALS

Calcium 128.59 mg

Iron 4.31 mg

Magnesium 107.19 mg

Potassium 1,629.95 mg

Zinc 1.81 mg

Sodium 259.15 mg