As an avid supporter of Meatless Monday and the concept that we can eat less meat and also go about the cultivation of the meat that we do eat in a more sustainable way, I am constantly looking to try new and exciting vegetarian and vegan dishes. I love eating at vegan restaurants and seeing what they’ve come up with and I myself really enjoy making vegan and vegetarian dishes; in fact, some of my most popular recipes are vegan like Johnny’s Tomato Soup. I do, however, often get stuck in a rut when it comes to cooking vegan for myself. I usually rely on another cook’s book or blog to tell me what to do. One day, however, I decided to be adventurous and experiment in the kitchen using ingredients that I love and crossed my fingers that a great vegan dish would be born from all of it. Lo and behold this chili happened!
What I love about this chili is that it is incredibly hearty in texture, flavor, and feel when in all reality; it is an extremely light and nutritious veggie packed dish. Chunks of Portobello mushrooms mimic chunks of beef that you might find in one chili. Finely chopped cauliflower emulates ground meat that you might find in another chili. Other veggies and spices give the stew a rich and warming flavor profile. The result is a chili that is thick and filling while also bringing the nutrition without any animal products.
I loved this chili so much; I made it two weeks in a row and knew that I had to share it with you! I hope you enjoy this new vegan friendly dish from yours truly. Buon Appetito!
Vegan Cauliflower, Mushroom, and Red Bean Chili
Ingredients:
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- ½ a green bell pepper, chopped
- 1 tablespoon crushed garlic
- 1 large Portobello mushroom, big diced
- 3 cups cauliflower, chopped into tiny pieces
- 1 tablespoon fresh sage, chopped
- 1 ½ tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 pinch red pepper flakes
- 1 can of red kidney beans, drained and rinsed
- ½ can diced tomatoes with juice
- 3-4 cups vegetable stock
- Salt and Pepper
Directions:
Heat the olive in a large pot over medium-high heat. Add the onions, carrot, celery, and bell pepper with a pinch of salt and pepper. Cook until tender, about 4 minutes. Add the mushrooms, cook until tender, another 3 minutes. Add the garlic, cook 1 minute. Add the cauliflower and sage, sprinkle with additional salt and pepper, and stir to combine. Add the chili powder, paprika, cumin, and red pepper flakes. Coat the veggies in the spices and cook for 2 minutes. Add the beans, tomatoes, and vegetable stock. Season with salt and pepper. Bring to a boil. Reduce heat to low, cover, and allow to simmer for 30-40 minutes. Serve and enjoy!
Johnny La Pasta 