Spicy Chili

vegan, gluten free

Servings: 6 - 8 

Prep Time: 20 minutes

Cook Time: 25 minutes

2 TBS Extra Virgin Olive Oil

1 large onion (chopped)

2 large bell peppers (chopped)

1 sweet potato (finely diced)

6 cloves garlic

2 TBS chili powder

1 TBS ground cumin

2 tsp oregano

2 tsp sea salt

½ tsp pepper

1 small can tomato paste

30 oz tomato sauce 

3 cups beef bone broth

½ head cauliflower (finely chopped or riced; can also use 1 bag cauli rice)

1 can garbanzo beans

1 can black beans

1 can pinto beans

1 can kidney beans

Diced avocado for topping

Heat olive oil in a large saucepan or skillet over medium high heat.

Add onion, bell peppers, sweet potato, and ½ salt. Stir frequently until the sweet potato begins to soften, about 8 minutes

Add garlic and cook 2 more minutes. 

Add chili powder, cumin, oregano, tomato paste, sea salt, and pepper, and cook until the tomato paste develops a brick red color, about 4 minutes (add a splash of bone broth if the mixture begins to stick to the pan). 

Pour in ½ cup of the bone broth, and simmer until almost reduced, about 30 seconds.

Reduce heat to low, and add the tomato sauce, and the beans. Add the remaining 2½ cups bone broth and bring to a simmer. 

Continue to cook, stirring occasionally, until the chili thickens, about 20 minutes.

After the chili has thickened add the riced cauliflower. Cook for 10 minutes, then remove from heat. (If chili is too thick add some hot water 1 Tbsp at a time until desired thickness is reached).

Serve with diced avocado. Enjoy!