CHUNKY ROASTED VEGETABLE & CHICKEN CHILI

A big bowl of saucy chili is delicious, but there are never enough vegetables! In addition to the usual goodies, this one is loaded with giant chunks of zucchini and colourful peppers. They’re oven-roasted first to bring out their full flavour, then stirred in at the last minute to keep them bright. 4 skinless, boneless chicken breasts, or 8 skinless, boneless chicken thighs

1 tsp cumin olive or vegetable oil

1 large onion, chopped

3 tbsp chili powder

1 tsp garlic powder

1/2 tsp salt

796-mL can diced tomatoes 540-mL can black or kidney beans, drained and rinsed 3 sweet bell peppers, preferably different colours 2 zucchini

2 tsp dried thyme leaves

1/2 cup chopped fresh coriander, optional

1. Place rack in top third of oven. Preheat oven to 475F (250C). Cut chicken into large chunky pieces. Place in a bowl and sprinkle with cumin. Stir to evenly coat. Set aside.

2. Lightly coat a large, wide saucepan with oil and set over medium heat. When hot, add onion. Sprinkle with chili, garlic powder and salt. Stir often until softened, 5 minutes. Then stir in tomatoes and beans. Bring to a boil over high heat, then reduce heat to medium. Boil gently, uncovered, stirring occasionally, 15 minutes.

3. Meanwhile, cut peppers into large chunks. Slice zucchini in half lengthwise, then thickly slice. Place on a large rimmed baking sheet. Lightly drizzle with oil and sprinkle with thyme. Toss to evenly coat, then spread out. Don’t crowd vegetables on pan. Roast in top third of oven until veggies start to soften, about 15 minutes. You don’t have to stir.

4. A few minutes before veggies are done, add chicken to tomato mixture. Stir often until cooked through, 6 to 7 minutes. Then stir in roasted vegetables and coriander.

5. Spoon into bowls. Dollop with sour cream and sprinkle with more chopped fresh coriander, if you wish. Chili will keep well, covered and refrigerated, up to 3 days or freeze up to 2 months.