Ingredients

• 1 Onion, Diced
• 2 to 3 Cloves Garlic, Minced
• 2 Carrots, Diced
• 1 Green Pepper, Diced
• 1 Sm Head Cauliflower, Stemmed, Cut into Small Florets
• 2 Tsp Ground Cumin
• 2 Tbsp Chili Powder*
• 1 Tbsp Apple Cider Vinegar
• 1 – 15 oz Can Crushed Tomatoes
• 1 – 15 oz Can Whole Tomatoes, Seeds Removed, Roughly Chopped
• 2 Cups Cooked Kidney Beans (or 1 – 15 oz Can, Drained and Rinsed)
• 1/2 Tsp Sea Salt
• 1/2 Tsp Freshly Ground Pepper

Directions

First, gather and prepare your mise en place.

Note that a variety of different vegetables and/or legumes could be used to add your own twist on this chili.

*For the chili powder, the amount needed will depend on how spicy you like your chili, and also which chili powder you’ve used (I’ve included a link to the recipe for the chili powder I used).

To make the chili, heat a large pot over medium-high heat, and dry-sauté the onions. Let the onions cook for a minute or so, then add the carrots.

Once the onions are translucent, and just starting to brown, and the carrots have started to soften, add the garlic, and let cook for 30 seconds or so. If needed, add a tablespoon or so of water to deglaze the pot, and help to prevent the ingredients from burning.

Next, add the green pepper and cauliflower, and cook until they start to soften slightly, about 5 minutes or so. Again, if the mixture seems dry or is starting to stick, add a couple tablespoons of water to deglaze pot.

At this point, add the cumin, chili powder, vinegar, tomatoes, kidney beans, and 1 cup of water. Bring chili to a boil, then reduce heat to a gentle simmer, and let cook for 45 minutes to an hour.

Stir and test the chili periodically, to ensure nothing is sticking. If the chili seems to thick, add a touch more water. Once the vegetables are just cooked through, and tender, the chili is done.

Lastly, check for seasoning before serving.