Easy Vegetarian Chili

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Meatless Monday Vegetarian Chili

Why I didn’t think about adding chili to our Meatless Monday routine before.. Well, I’m not sure! It’s a great way to add flavor to your favorite veggies and it makes for such a delicious, comforting bowl of chili. Check this recipe out!

Yields 4-6 servings

  • 4 cups of chopped cauliflower
  • 1 cup diced bell pepper
  • 1 cup diced onion
  • 2 cups of chopped mushrooms
  • 1 can of diced roasted tomatoes
  • 4 teaspoons minced garlic
  • 2 heaping tablespoons tomato paste
  • 16 oz can of your favorite beans, rinsed and drained
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 4 cups of vegetable stock
  • olive oil
  • 2 teaspoons of salt
  • cheese and sour cream (optional)

With a large stew pot, add a couple tablespoons of olive oil on medium high heat and cook onions and garlic until softened. Add in remaining vegetables and cook for 5 minutes. Add in salt and remaining spices. Stir well then add in beans and stock. Bring to a low simmer and cook uncovered for 30 minutes until some of the liquid reduces and the chili begins to thicken.

Divide chili into bowls and garnish with a dollop of sour cream and cheese. Happy Eating!


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