Roasted Chili Casserole Rsc Recipe

How to Make Roasted Chili Casserole Rsc

1. Preheat oven to 450°F (232°C).
2. Line a 15x10x1-inch baking pan with aluminum foil.
3. Cut 2 bell peppers (any color), 2 medium zucchini, and 1 large onion into 1-inch pieces.
4. Place vegetables in a large bowl.
5. Add 1 (28 ounce) can diced tomatoes, undrained, and 1 (15 ounce) can of kidney beans, rinsed and drained.
6. In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, and 1 tablespoon honey.
7. Pour over vegetables and toss to coat.
8. Spread vegetables onto the foil-lined pan and roast for 20-25 minutes, or until tender.
9. Remove from oven and set aside.
10. 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.
11. Remove from heat and drain any excess liquid.
12. Finely crumble the meat and place in a large bowl.
13. Sprinkle meat with 2 tablespoons chili powder, 1 teaspoon salt, ½ teaspoon cayenne pepper (optional), and 1 teaspoon ground ginger.
14. Add 1 (10.75 ounce) can condensed tomato soup and mix well.
15. Gently stir in the roasted vegetables.
16. Heat oven to 350°F (177°C).
17. Line a 13x9x2-inch baking pan with aluminum foil.
18. Spoon the beef and vegetable mixture evenly into the pan.
19. Tightly cover the top with aluminum foil.
20. Separate 8 refrigerated biscuits and place them on top of the foil lid.
21. Bake for 14-16 minutes, or until biscuits are golden brown.
22. Remove biscuits and foil lid. Sprinkle with 1 cup shredded cheddar cheese (or cheese of your choice).
23. Spoon chili into individual serving bowls. Serve immediately with a biscuit on the side.