“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.
|1 hour, or longer|
Serving Size:1 cup
This hearty chili looks very much like a meaty one, but it's all vegetarian. It's packed with nutritious vegetables and doesn't skimp on flavor either. Try this delicious alternative at your next chili dinner.
Tools:colander, knife and cutting board, large (4-quart) saucepan, measuring spoons
- 2 (15-ounce) can beans (black, red, kidney or combo)
- 1 large onion
- 1 tablespoon high heat cooking oil
- 3 stalks celery
- 2 medium carrots (about 1/2 pound)
- 4 cloves garlic
- 1 (28-ounce) can diced tomatoes (or crushed tomatoes)
- 1 (16-ounce) bag frozen cauliflower or 5 cups fresh, chopped (1 small head)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar firmly packed
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon vinegar (optional -- balsamic recommended)
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1 teaspoon paprika (smoked recommended)
- 1 teaspoon minced chipotle pepper in adobo (optional)
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cloves
- Rinse beans in a colander. Leave in the sink to drain.
- Chop onion. Heat oil a large saucepan over medium-low heat and add onion. Cook and stir occasionally while you continue.
- Chop celery, grate or chop carrots, and mince the garlic, adding to onions and you complete each one. Cook and stir another 2 to 3 minutes. If using fresh cauliflower, chop now.
- Stir in tomatoes, beans, and all remaining ingredients.
- Keep covered, with lid ajar, and simmer on low at least 1 hour for best flavor. The flavors increase over time, so this is a great dish to make the day before and reheat before serving.
- When ready to serve, adjust seasonings as desired.
Tip: If you’re serving this at a party, transfer it to a slow cooker if you have one and keep on warm. This will free up the stove top. You can double the recipe if you have a larger pot.
- Serve with NANA’S THIN CORNBREAD and a mixed salad or crudité platter.
- Serve a scoop on top of a baked white or sweet potato.
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