Oryana’s Award Winning Roasted Veggie Chili

1 large onion, chopped
1 red bell pepper, chopped
1 large carrot, diced
1 tablespoon olive oil
3 large cloves garlic, coarsely chopped
1 28-oz can fire roasted tomatoes
1 15-oz can black beans, rinsed
1 4-oz can diced green chilies
1 15-oz can tomato sauce
1 cup corn
1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoon coriander
1 teaspoon cumin
Sea salt and black pepper, to taste

1. Preheat oven to 400°F. Toss the onion, red pepper, and carrot with the olive oil. Spread vegetables evenly in a roasting pan and roast for 30 minutes, stirring halfway through roasting time. At the halfway point, add in the chopped garlic.
2. Place roasted vegetables, corn, and the canned ingredients (beans, tomatoes, tomato sauce, green chilies) in a large soup pot. Stir in the cayenne, coriander, and cumin. Bring to a boil, reduce heat to low, and simmer for 30 minutes. If chili seems thick, add a little water to thin. Add salt and pepper and cook another 5 minutes.