Wednesday, January 6, 2016
Vegan Chili & Cauliflower Rice Bowl
Its chilly outside finally, which means its the perfect time for chili inside. I love chili because its so hearty, comforting and versatile. There are so many ways you can make it, whether its vegan or with meat, with beans or without, with a tomato base or a pumpkin one, etc. You can use a wide variety of different veggies and seasonings too.
I decided to keep this one vegan and use tempeh as the protein. You can add beans too, if you with, and/or add corn kernels, zucchini, or other veggies, but I wanted to keep it simple as I made this for a few of my lunches this week it had to be quick to make.
I served it over cauliflower rice, but you can eat it alone, or over regular rice, quinoa, millet or other whole grain.
Don't be scared by the amount of chili powder used, most commercial brands pack no heat, which is why I also added jalapeno, but you can omit that if you don't like it spicy.
It is perfect garnished with some diced avocado, and/or grated dairy/non-dairy cheese.
1 tsp avocado or olive oil
1 onion, diced
2 cloves garlic, minced
1 red or orange bell pepper, diced
1 green bell pepper, diced
1/2 small jalapeno, seeds removed and minced (optional)
350g-500g block of tempeh, crumbled or pulsed into food processor until consistency of ground meat
1 tbsp. chili powder
1 tsp ground cumin
1/2 tsp salt, or to taste
1/2 cup cider vinegar
1 can tomato paste
1 cup water
Handful fresh cilantro, chopped (optional)
1 cauliflower, cut into florets and pulsed in food processor until consistency of rice.
Pour oil into pot or skillet over medium heat and saute onion, garlic, and peppers for a few minutes. Add spices, tempeh and vinegar and cook another 3-4 minutes. Stir in tomato paste and water. Turn heat down to low and simmer 5 minutes. Add cilantro, if desired, adjust seasonings and serve. Makes 2-4 servings (depending on your appetite).
I have shared this recipe with Vegetarian Mamma's Gluten-Free Friday.