My Favorite Vegetarian Chili Recipe
I am always on the hunt for soup and chili recipes for a few reasons:
They are easy to make.
There are always leftovers that make for easy lunches and dinners during our busy week.
They are loaded with healthy ingredients.
After making some modifications, I think I have mastered my backyard chili recipe!
Ingredients
2 (28 oz) cans diced tomatoes with juice
1 (6 oz) can tomato paste
1 large yellow onion chopped
1 red bell pepper seeded and chopped
1 head of cauliflower
2 cans of chili beans
1 can black beans
2 cups veggie broth
3 tbsp olive oil
1 tablespoon minced garlic
1½ tablespoons dried oregano
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
¾ teaspoon cayenne pepper to taste
1 pack of chili seasoning (any brand)
Instructions
Preheat the oven to 400.
Chop cauliflower and add to a baking sheet.
Toss cauliflower in olive oil, paprika, cumin, garlic powder, salt, and pepper. (No need to measure the seasoning here. I like a lot of flavors so I make sure to coat the cauliflower generously.)
Roast cauliflower for 10 minutes, flip over and roast an additional 10 minutes or until browned.
While cauliflower is roasting, cook the chopped onion and pepper in 1 tbsp of olive oil in large soup pot until onions are translucent.
Add the diced tomatoes, tomato paste, and veggie broth. Season with garlic, oregano, cumin, paprika, basil, garlic powder, onion powder, salt, pepper, cayenne, and chili seasoning packet. Stir to blend, then cover and simmer over low heat, stirring occasionally.
Taste, and adjust salt, pepper, and other spices if necessary. The longer the chili simmers, the better it will taste.
Use a hand mixer and blend the chili base.
Add pan of roasted cauliflower and cans of drained beans and stir.
Remove from heat and serve, or refrigerate, and serve the next day. Serve with avocado slices or whatever chili toppings you prefer! Enjoy!