When it's cold outside it makes perfect sense to eat something called chili :) A bowl of this dish and you'll get nicely warmed up. Enjoy!
1 onion, diced
2 to 3 cloves garlic, minced
1 1/4 cup of water or broth
2 carrots, diced
1 bell pepper, diced
1 small head of cauliflower, stemmed and cut into small florets
2 tsp ground cumin
2 tbsp chili powder (or to taste)
1 tbsp apple cider vinegar
3 crushed tomatoes
3 whole tomatoes, seeds removed and roughly chopped
2 cups cooked kidney beans (pinto beans will go well here too)
salt and pepper, to taste
1 to 2 avocados, diced
1/2 cup Cashew Sour Cream
1) Broth sauté the onions until they are translucent. Add the garlic and cook for about 30 seconds. Add 1/4 cup of water and the carrots. Let the carrots cook for about 5 minutes, or until they start to soften a bit.
2) Next add the bell pepper, cauliflower and cook until they start to soften slightly, about 5 minutes or so.
3) Add cumin, chili powder, vinegar, tomatoes, beans and 1 cup of water. Bring the chili to a boil and then reduce to low and cook for 45 mins to an hour. Stir and test the chili occasionally to prevent sticking. If it’s too thick, add a touch more water. Chili is done when the vegetables are cooked through.
4) Salt and pepper to taste right before serving. Top it off with some avocado slices and cashew sour cream
Cashew Sour Cream:
1 cup of raw cashews, soaked overnight
1 tbsp of lemon juice
1/2- 3/4 cups of water
1 1/2 tbsp of apple cider vinegar
1/4 tsp of salt
Blend all ingredients in a blender. Add more water as needed to thin out the mixture and make it smoother.