Made with Ben and the gang up in ; with Mike in Somerville, NJ; with both Chris C. and Linda in Washington, DC; and Chris D. in Virginia! Mike has since become a nomad and is now on a Summer to Serve – volunteering around the country with his brother – check them out!
This is one of FAVORITE recipes, as it’s super healthy and super easy to make. Essentially, you just throw all the ingredients into one (big) pan and let them do their magic. You can always substitute in or out different vegetables, according to your tastes, or what’s available.
Basically: you can’t go wrong in making this dish. It’s sure to taste pretty awesome!!
AND: this “chili” is both vegan and paleo friendly: no animal products and no legumes. :)
Prep Time: 20 minutes
Cook Time: 40 minutes
Feeds: 4-6, depending on how many vegetables
- 1 28 oz. can of diced tomatoes, or buy 4-6 big tomatoes and cut up
- 2-3 portabello mushrooms, or 6-8 white button mushrooms, cubed/sliced
- 1/2 of an eggplant, cubed
- 1 zucchini, sliced and quartered
- 1/2 or 1 entire head of cauliflower, grated
- 1-2 carrots, sliced
- 1 jalapeno, diced
- 1 yellow onion, diced
- 1 green or red bell pepper, sliced
- 3-4 cloves of garlic, diced
- 1 teaspoon of oregano
- 1 teaspoon paprika
- 1/2 teaspoon of dried thyme
- 1/8 teaspoon of cayenne powder (or more if you like spicy)
- Chopped Scallions, freshly cut cilantro, and Avocado to garnish after cooking
- Large frying pan or pot with cover
- Large sharp knife (a dull blade makes a dull chef :)
- Cutting board
- Food processor or hand grater (for the cauliflower)
- Awesome music to play in the background!
Quick note: the cauliflower can be very quickly grated in the food processor; use one of the disc attachments (instead of the main blade at the bottom) – you’re looking for one that will yield you small (but not too small) pieces – like rice! :)
Saute the onions and garlic over medium heat. You can either use olive oil or the can of tomatoes (or vegetable stock/soup).
Once the onions are translucent, add the mushrooms, zucchini, and carrots. Cook until soft, but not mushy.
Add the eggplant, tomatoes, bell pepper, jalapeno, and spices. You may need to add 1 cup or more of water, so that there is enough moisture in the pan; you don’t want to drown the vegetables, so add only as needed.
Turn the heat down to low and simmer for 20 minutes with the cover on.
Note: the later in the cooking process you add the jalapeno, the stronger (and hotter) the flavor.
Add the cauliflower and simmer for another 5-10 minutes, with the cover off. If your pan isn’t large enough to accomodate everything, steam the cauliflower separately, and then serve the chili over the cauliflower.
Serve with freshly cut scallions, cilantro and diced avocado on top!
Enjoy da bomb vegan chili you just made!! :)