- Serves: 4 to 6
- Active Time: 30 mins
- Total Time: 1 hr 30 mins
- Views: 12,407
- Success: 100%
Step 1: Making the Chili• 1 onion, diced
• 2 carrots, diced
• 1 sm head cauliflower, stemmed and cut into small florets
• 1 green pepper, diced
• 2 to 3 cloves garlic, minced
• 2 tsp ground cumin
• 2 tbsp chili powder (or to taste)
• 1 tbsp apple cider vinegar
• 1 - 15 oz can whole tomatoes, seeds removed and roughly chopped
• 1 - 15 oz can crushed tomatoes
• 2 cups cooked kidney beans (or 1 - 15 oz can, drained and rinsed)
• 1/2 bunch fresh cilantro, roughly chopped
• 1/2 cup Cashew Sour Cream (optional)
• 1 to 2 avocados, diced (optional)
• salt, to taste
• freshly ground black pepper, to taste
To make the chili, heat a Dutch oven over medium high heat and dry-sauté the onions. Alternatively, the onions can be sautéed with a bit of oil.
Once the onions are translucent and just starting to brown, add the garlic and let cook for 30 seconds or so. Next, deglaze the pot with about a 1/4 cup of water and then add the carrots. Let the carrots cook for about 5 minutes, or until they start to soften a bit.
Next add the green pepper, cauliflower and cook until they start to soften slightly, about 5 minutes or so.
At this point, add the cumin, chili powder, vinegar, tomatoes, kidney beans and 1 cup of water. Bring the chili to a boil and then reduce the heat and let cook for 45 mins to an hour. Stir and test the chili periodically, to ensure nothing is sticking. If the chili seems too thick, add a touch more water. Once the vegetables are cooked through and tender, the chili is done.
Lastly, check for seasoning, adding salt and pepper to taste.
To serve the chili, ladle into bowls and top with diced avocado and garnish with freshly chopped cilantro and a big dollop of Cashew Sour Cream.