Vegetarian Chili with Cilantro and Roasted Onion
¼ cup Cilantro and Roasted Onion Olive Oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, shredded
1 head of cauliflower, chopped into small bite sized pieces
1 large can of chick peas, drained and rinsed (or two small cans)
2 Tbsp. chili powder
1 tsp cumin
1 Tbsp. Red cayenne Olive oil (optional)
1 cup tomato puree
2-3 cups veggie broth
salt and pepper
2-3 Tbsp. Honey Habanero Vinegar
- Heat the Cilantro and Roasted Onion Olive Oil in a large Dutch oven or soup pot.
- Add the onion, carrots, garlic cloves, and cauliflower and stir. Cook 3-4 minutes. Add the chick peas, chili powder, cumin, Red Cayenne Olive Oil (optional), tomato puree, veggie broth, salt and pepper.
- Simmer the chili for 45 minutes to 1 hr.
- Serve over rice, drizzled with Honey Habanero Vinegar.
Note: This recipe is a great freezer meal idea, or make ahead meal to store in the fridge for the week.