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  • 2 cups butternut squash cubes (1/2-inch pieces)
  • 2 zucchini, cut into 1/2-inch pieces
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 1 green bell pepper, cut into 1/2-inch pieces
  • 2 large Portobello mushroom caps, cut into 1/2-inch pieces
  • 1 red onion, cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 2 1/2 teaspoons ground cumin, divided
  • 2 cups vegetable juice (such as V8)
  • 1 cup water
  • 2 teaspoons chili powder
  • 4 garlic cloves, minced
  • 1 (14 1/2-ounce) can black beans, drained and rinsed
  • 1 cup cooked wheat berries
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • Pepper jack cheese, lime wedges, tortilla chips (optional)


  1. Preheat oven to 450F.
  2. Place squash, zucchini, peppers, mushrooms and onion on a baking sheet. Combine oil and 1 teaspoon cumin; drizzle over vegetables; toss coat. Bake, uncovered, 25 to 30 minutes, until tender and slightly charred, stirring once. Transfer to a plate to cool.
  3. Meanwhile, in a large stockpot, stir together vegetable juice, water, remaining 1 ½ teaspoons cumin, chili powder and garlic. Bring chili to a boil. Add roasted vegetables, beans, wheat berries, salt and pepper; simmer, uncovered, 10 minutes. Garnish with cheese, lime wedges and tortilla chips.

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The recipe was originally published as Roasted Vegetable Chili on

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