We eat a lot of chili at our house and since we try to eat primarily plants as often as possible, coming up with an alternate recipe was tops on my list. This is my final version. I actually have meat-eaters request this dish. Vegetarian (or Vegan) Chili even Meat-Eaters love. (I swear it!) I promise it’s a keeper. 🙂
2 large onions, chopped
2 tablespoons garlic, chopped
1 red or green pepper, chopped
1 or 2 carrots, sliced into thin rounds or chopped
1 large head cauliflower, chopped (Frozen is okay)
1/2 broccoli crown, chopped (Frozen is okay)
2 large tomatoes, chopped or 1 small can chopped tomatoes
1 cup tomato sauce (I use canned)
1 1/2 cups cooked kidney beans OR 2 small cans
1 small can black beans (optional)
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons crushed red pepper
1 teaspoons cumin
1 cup broth (I use beef, but you can use vegetable or chicken)
2 tablespoons apple cider vinegar
Garnish with sour cream (vegan is okay, so is Greek yogurt) and scallions
SUPER EASY DIRECTIONS:
Gather you stuff.
Pre-cook the beans if you aren’t using canned.
chop or slice onions, carrots, and garlic and add to pot. Simmer in enough water to just barely cover.
chop the broccoli, cauliflower, and pepper and add to the pot. Add water to keep everything wet but maybe not the top stuff completely submerged.
add tomatoes, tomato sauce, broth, vinegar, and spices
add your beans and simmer all of it for a while until everything is tender
garnish with sour cream and scallions when ready to serve! (Vegan options or even Greek yogurt can be substituted as well.)