Enjoy the roasted vegetables as a side dish or turn them in this delicious, healthy, comforting soup.
Ingredients & preparation
After roasting for 30 minuets covered, take off the cover and continue to roast for another 25 minuets . The results seen on the picture below .
Follow the steps below to finish the soup Side note: Before you blend the peppers make sure to take off the seeds. Meanwhile if you serve the vegetables as a side dish, cut the butternut squash and onions in smaller pices
Nothing is more comforting and satisfying in cold days then a hearty chili. As for me I can eat this chili any day of the year since is delicious and healthy too.
1 cup of diced colored peppers
1 cup diced onion
1/2 cup shredded carrots
1/2 diced celery
2 cans (15.5 oz each) black beans
* rinse the beans well to take of excess salt
1 can ( 15.5 oz) garbanzo beans
1 can (14.5 oz) diced tomatoes
1/2 cup frozen corn
2 Tbsp oil
14 oz ground turkey
1 Tbsp smoked paprika
1 Tbsp sweet paprika
1 tsp salt
5 cups of water
Serving suggestions : Just before you eat the chili you can add hot sauce or salsa, shredded cabbage, sour cream and shredded cheese. You can use a spoon to eat the chili or scoop it with toasted flour tortilla cut into wedges.
Stew is another way that you can make good use of the same ingredients that you have for stuffed peppers.
Direction & preparation