This is the perfect Sunday comfort dinner and is so great if you’re avoiding meat like myself. Enjoy it on its own or throw it into a grain-free tortilla with extra toppings for my riff on a chili burrito. Serves 4.

INGREDIENTS:

Olive oil
¾ medium white onion, chopped
2 garlic cloves, chopped
2 small carrots, chopped
Corn
Sweet potato, cubed
Kale
1 (14.5oz) can fire roasted tomatoes
1 Tbsp concentrated tomato paste
1 tsp fresh thyme, chopped
½ tsp cumin
¾ tsp cinnamon
½ tsp smoked paprika
1 Tbsp chili powder
Vegetable broth, to meet your desired consistency
JF Cauli Meat

Cauli Meat:
1 head of cauliflower, roughly chopped
Olive oil (I like Kyoord)
Chili powder, to taste
Garlic powder, to taste
Onion powder, to taste
Oregano, to taste
Smoked paprika, to taste
JF Spicy Salt, to taste

TOPPINGS:

JF Spicy Salt, to taste
Green onion, sliced on the diagonal
Vegan cheddar, shredded (I like VioLife)
¼ avocado, cubed
Olive oil

PROCESS:

Cauli Meat
Preheat the oven to 400º. Over a prepared baking sheet(s) toss your cauliflower florets in a generous amount of olive oil and season with chili powder, garlic powder, onion powder, oregano, smoked paprika, and JF Spicy Salt. Convection roast until slightly browned and crisp on the exterior. 

Everything That Isn't Chili Vegan Chili
In a large soup pot begin to warm the olive oil. Add in your chopped onion and garlic; allow that to become fragrant over the heat. Work in the carrots, corn, sweet potato, kale, concentrated tomato paste, and fire-roasted tomatoes. Season with fresh thyme, cumin, cinnamon, smoked paprika, and chili powder; combine well throughout. Pour in your vegetable broth and transfer a full sheet of our Cauli Meet into the pot. Allow this to cook down over low heat.