Ingredients
2 cups fresh or frozen corn2 cups each cubed zucchini, yellow summer squash and eggplant2 each medium green peppers and sweet red peppers, cut into 1-inch pieces2 large onions, chopped1/2 cup garlic cloves, peeled1/4 cup olive oil4 quarts chicken broth2 cans (14-1/2 ounces each) stewed tomatoes2 cans (14-1/2 ounces each) tomato puree1/4 cup lime juice4 teaspoon chili powder1-1/4 teaspoon cayenne pepper1 teaspoon ground cumin1/2 cup butter1/2 cup all-purpose flour3 cans (15 ounces each) cannellini beans, rinsed and drained1/2 cup minced fresh cilantroSour cream and chopped green onions, optional
Preparation
Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400° for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves.
In a Dutch oven or soup kettle, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter.
In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired.
