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



  1. Heat the Cilantro and Roasted Onion Olive Oil in a large Dutch oven or soup pot.
  2. 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.
  3. Simmer the chili for 45 minutes to 1 hr.
  4. 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.

March 11, 2021 — Elizabeth Kilvert