This particular chili is loaded with healthy vegetables, yet it’s still as hearty and delicious as any other chili.
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.