Ingredientes para Roasted Chili Casserole Rsc
- 2 bell peppers (any color)
- 2 medium zucchini
- 1 large onion
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed & drained
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 pound ground beef
- 2 tablespoons chili powder
- 1 teaspoon salt
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon ground ginger
- 1 (10.75 ounce) can condensed tomato soup
- 8 refrigerated biscuits
- 1 cup shredded Monterey Jack cheese
- aluminum foil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Roasted Chili Casserole Rsc? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Roasted Chili Casserole Rsc
- Preheat oven to 450°F (232°C).
- Line a 15x10x1-inch baking pan with aluminum foil.
- Cut 2 bell peppers (any color), 2 medium zucchini, and 1 large onion into 1-inch pieces.
- Place vegetables in a large bowl.
- Add 1 (28 ounce) can diced tomatoes, undrained, and 1 (15 ounce) can of kidney beans, rinsed and drained.
- In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, and 1 tablespoon honey.
- Pour over vegetables and toss to coat.
- Spread vegetables onto the foil-lined pan and roast for 20-25 minutes, or until tender.
- Remove from oven and set aside.
- While vegetables are roasting, place 1 pound ground beef in a large skillet over medium-high heat. Brown the meat, about 5-7 minutes, stirring occasionally.
- Remove from heat and drain any excess liquid.
- Finely crumble the meat and place in a large bowl.
- Sprinkle meat with 2 tablespoons chili powder, 1 teaspoon salt, ½ teaspoon cayenne pepper (optional), and 1 teaspoon ground ginger.
- Add 1 (10.75 ounce) can condensed tomato soup and mix well.
- Gently stir in the roasted vegetables.
- Heat oven to 350°F (177°C).
- Line a 13x9x2-inch baking pan with aluminum foil.
- Spoon the beef and vegetable mixture evenly into the pan.
- Tightly cover the top with aluminum foil.
- Separate 8 refrigerated biscuits and place them on top of the foil lid.
- Bake for 14-16 minutes, or until biscuits are golden brown.
- Remove biscuits and foil lid. Sprinkle with 1 cup shredded cheddar cheese (or cheese of your choice).
- Spoon chili into individual serving bowls. Serve immediately with a biscuit on the side.
Nutrition Information (Approximate per serving)
Sodium
101 g
Sugar
66g
Fat
67g
Carbs
21g
