Veggie Packed Chili
This has the flavors of traditional chili, but it's full of plant-based nutrients
Servings: 6
Equipment
- dutch oven
Ingredients
- 1 cup onion diced
- 3 garlic cloves miced
- 2 carrots diced
- 1 green pepper diced
- 2 cups cauliflower florets
- 2 tsp cumin
- 2 tbsp chili powder
- 1 tbsp cider vinegar
- 1 15oz can crushed tomatoes
- 1 15 oz can chopped tomatoes
- 1 15 oz can kidney beans or black beans rinsed and drained
- 1 15 oz can chickpeas rinsed and drained
- 1/2 bunch cilantro chopped
- 1/2 tsp salt and pepper or to taste
- 2 avocados sliced
- water
Instructions
- In a Dutch oven over medium heat, dry sauté the onions or add a splash of oil.
- Once the onions are translucent, add the garlic and stir until fragrant. Add 1/4 cup water and add the carrots, letting them cook for 5 minutes.
- Add the green pepper and cauliflower to the pot, stir and cook another 5 minutes until slightly softened.
- Stir in the cumin and chili powder followed by the apple cider vinegar, tomatoes, beans and 1 cup of water. Bring to a boil then reduce heat and simmer for 45 minutes. Stir occasionally to prevent sticking. Once the vegetables are tender and cooked through, the chili is done.
- Taste, adjust any seasonings adding salt and pepper or more spices.
- Serve topped with sliced avocado.