Roasted Vegetable Chili Recipe - PCOS-Friendly Recipe

Roasted Vegetable Chili Recipe
Servings: 13
Dinner

This Roasted Vegetable Chili Recipe is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

Ingredients

  • 1 medium butternut squash, peeled and cut into 1-inch pieces
  • 3 large carrots, sliced
  • 2 medium zucchini, cut into 1-inch pieces
  • 2 tablespoons olive oil, divided
  • 1-1/2 teaspoons ground cumin
  • 2 medium green peppers, diced
  • 1 large onion, chopped
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained
  • 1 cup water
  • 1 cup salsa
  • 3 teaspoons chili powder
  • 6 garlic cloves, minced

Instructions

  1. Place the squash, carrots and zucchini in a 15-in. x 10-in. x 1-in. baking pan. Combine 1 tablespoon oil and cumin; drizzle over vegetables and toss to coat. Bake, uncovered, at 450 ° for 25-30 minutes or until tender, stirring once.
  2. Meanwhile, in a stockpot, saute green peppers and onion in remaining oil for 3-4 minutes or until tender. Stir in the broth, tomatoes, beans, water, salsa, chili powder and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  3. Stir in roasted vegetables. Return to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through.

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Frequently Asked Questions

Yes, this Roasted Vegetable Chili Recipe recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Yes, this recipe works well as a PCOS-friendly Dinner. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

This recipe can be part of a structured PCOS meal plan. It makes 13 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

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