“One day I had some cauliflower I needed to use, so I decided to experiment and make a vegetable chili. I was pleasantly surprised at this wonderful alternative for my vegetarian family and friends, so I served it as an option at a chili dinner. Even the non-vegetarians in the crowd liked it!” ~ Bobbi
The ingredient list may be long, but most of the items will be in your pantry or freezer. We specify smoked paprika, but you can use a regular or Hungarian paprika instead. This recipe makes a medium-spicy chili. Adding chipotle peppers in adobo sauce, which can be found in the Mexican food section of the grocery store, or your favorite hot sauce heats it up, so leave it out or add more, to taste. Chili tends to increase in flavor and heat over time, so we suggest allowing it to stand about one hour, or keep refrigerated and reheat before serving. Then taste and see if you want to add more heat. You can always serve hot sauce on the side and let people judge for themselves.