Vegetarian Chili for Meat Eaters
Serves: six to eight
 
Ingredients
  • Olive or other vegetable oil
  • 1 large onion chopped
  • 2-3 cloves of garlic minced
  • 2 medium carrots coarsely grated
  • 2 ribs of celery chopped
  • Quarter to half a head of cauliflower, broken up into bites size pieces
  • Large can (28 ounce) of crushed tomatoes
  • Cooked corn to taste
  • Large can of kidney beans or soaked and cooked dried beans.
  • 2 tablespoons chili powder, or to taste
  • 1 tablespoon cumin, or to taste
  • 2 teaspoons of ground coriander, or to taste
  • Dried oregano to taste
  • Salt and pepper
  • Ground beef (or other meat) optional
  • Cilantro for garnish
Instructions
  1. Put the oil in a heavy bottomed pot and heat.
  2. Add the onions and cook about five minutes until theya re sof.
  3. Add the garlic, carrots, and celery, and cook briefly.
  4. Then add the cauliflower, tomatoes, corn, and beans, and the spices and herbs, and simmer all together until the cauliflower is tender.
  5. Cook the optional ground meat in a separate pan, and add some of the chili to it to make enough for the carnivore(s). Simmer.
  6. Add salt and pepper, taste and adjust seasonings to taste.
  7. Serve with chopped cilantro.
Recipe by Taste Buds at http://tastebuds.bangordailynews.com/2015/07/14/whats-for-supper/a-chili-for-vegans-and-carnivores/