A wonderful chili ideal when you need spicy fire with a light body perfect for any time of the year. Not to mention a hearty serving of vegetables.
- 4 tbsp of olive oil
- 1 Spanish onion, chopped
- 4 cloves of garlic, minced
- 3 large carrots, peeled and diced
- 6 stalks of celery, diced
- 2-3 bell peppers, diced
- 1 head of cauliflower, broken into bits
- 2 cans (14.5 oz each) of diced tomatoes with liquid
- 2 tbsp of beef base
- 3-6 tbsp of chili powder
- 2 tbsp of Italian seasoning blend
- 4 cups of water
- 2 cans (15 oz each) of dark red kidney beans, drained
- 2 cans (15 oz each) of cannellini beans, drained
- Salt and pepper to taste
- In a stock pot, heat up the olive oil on medium-high heat.
- Place the onion and garlic into the oil. Cook until the onion is soft and the garlic fragrant.
- Add in the carrots, celery, and peppers.
- Stir and continue cooking the mixture for 5 minutes.
- Mix in the cauliflower bits, tomatoes, and beef base.
- Season the mixture with the chili powder, Italian seasoning blend, salt, and pepper.
- Pour in the water and stir until the chili is fully blended.
- Bring the pot to a boil, then lower the heat and simmer the chili for 10 minutes.
- Add in all the beans and cook the chili for five more minutes before serving.
When preparing the cauliflower, break it down into tiny pieces. The goal is to recreate the texture of ground meat.
Do not add the canned beans in too early, or else they'll turn to mush. If you wish to use dried beans, then be sure to soak them according to directions, and cook them thoroughly.
You're free to add or remove any vegetables you wish. If you want to make this a vegan chili, then hold off on the beef base, but compensate with more salt to your taste.
I like this chili the way I like other chili. Add a dollup of sour cream (or Greek yogurt), sprinkle shredded cheese, green onions, or chives.