Prep Time:
5 min
Total Time:
25 min
Makes:
6 servings, 1 cup each

1 medium yellow bell pepper, chopped
1 medium  yellow squash or zucchini, chopped
1/2 of a medium eggplant, peeled, chopped
1/4 cup  chopped red onion
2 cloves garlic, minced
2 Tbsp.  vegetable oil
1 can (16 oz.) tomato sauce
1 can  (15 oz.) chili beans
1 lb ground beef
PREHEAT oven to 450°F. Toss vegetables with garlic and oil in 13x9-inch baking pan.
BAKE 15 minutes or until pieces are well browned in centers and slightly blackened around edges. Place in Dutch oven or large saucepan. Add remaining ingredients; mix well. Cover.
COOK on medium-high heat 5 minutes or until heated through, stirring occasionally.
Variation:
            To make a vegetarian roasted vegetable chili, simply leave out the ground beef!