Roasted Vegetable Chili (Vegetarian) - cooking recipe

Ingredients

Roasted Vegetables
1 medium zucchini, cut into 1 inch pieces
1 medium summer squash, cut into 1 inch pieces
1 medium chayote, cut into 1/2 inch pieces
1 red onion, cut into 1/2 to 3/4 inch pieces
3 garlic cloves, whole
2 teaspoons olive oil
Chili
1/4 - 1/2 cup water (use or omit depending on your thickness preference)
1 (14 1/2 ounce) can fire roasted diced tomatoes
1 (14 1/2 ounce) can black beans, drained and rinsed
1 (8 ounce) can tomato sauce
2 -4 teaspoons chili powder
1/2 teaspoon oregano
cayenne pepper
6 1/2 ounces Morningstar Farms Meal Starters Grillers recipe crumbles

Preparation

Preheat oven to 375 degrees.
Toss the squash pieces with the red onions, garlic and olive oil. Place in a baking pan and roast for 35 minutes. You may continue with the recipe or put the vegetables in an airtight container for use later.
Pull the roasted garlic from the pan, placing the remaining vegetables in a large saucepan over medium heat. Take the garlic and mash it into a paste and hold.
Add the canned ingredients (bean, tomatoes and tomato sauce) to the vegetables along with the mashed garlic, chili powder and oregano. Bring the pot to a boil. (The time required here depends on whether you are using hot or cold vegetables.) Cover the pan and reduce heat to a simmer, cooking for 20 minutes. Add the crumbles and adjust seasonings to taste. continue cooking another 5 to 10 minutes.