Roasted Vegetable Chili

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
134
FAT
10%
CHOL
0%
SOD
48%

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Ingredients for 13 servings

3 large carrots , sliced

2 tablespoons olive oil , divided

3 (14 1/2 ounce) cans diced tomatoes , undrained

3 (14 1/2 ounce) cans reduced-sodium chicken broth

1 cup water

1 1/2 teaspoons ground cumin

2 medium zucchini , cut into 1-inch pieces

1 large onion , chopped

6 garlic cloves , minced

1 medium butternut squash , peeled and cut into 1-inch pieces

2 medium green peppers , diced

1 cup salsa

2 (15 ounce) cans cannellini or white kidney beans , rinsed and drained

3 teaspoons chili powder

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