Veggie-Packed Chili | Rouxbe Online Culinary School

Ingredients

• 1 onion, diced
• 2 carrots, diced
• 1 sm head cauliflower, stemmed and cut into small florets
• 1 green pepper, diced
• 2 to 3 cloves garlic, minced
• 2 tsp ground cumin
• 2 tbsp Chili Powder (or to taste)*
• 1 tbsp apple cider vinegar
• 1 - 15 oz can whole tomatoes, seeds removed and roughly chopped
• 1 - 15 oz can crushed tomatoes
• 2 cups cooked kidney beans (2/3 cup dry beans) (or 1 - 15 oz can, drained and rinsed)
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper, to taste