Who else is tired of the endless amount of sickness and snow?! Now is the time of the year where I am so so ready for spring & it not being freezing outside. Definitely jealous of those of you who live in more mild climates – I do love the snow for the Christmas season, but as soon as January comes, I. Am. Over. It.
Anyway, since it has been snowing everyday for the past week, chili sounded like the perfect meal. Warm, easy & filling… all the elements of a great winter dinner. I typically make a sweet potato quinoa chili recipe, but I wanted to change it up and try out a white bean chili this time. Sometimes chili can feel a bit mushy, so the roasted cauliflower adds a little crispy texture to the dish. As with most of my recipes, there is a spicy component (Frank’s Red Hot Sauce) but it can easily be omitted for those who don’t like spicy foods.
vegan white bean quinoa chili with crispy roasted cauliflower
- 1 yellow onion
- 2 cloves garlic
- 1 green pepper
- 1 cup corn
- 1 head of cauliflower
- 2 tsp cumin
- 1 tsp oregano
- 2 tbs nutritional yeast
- 1/2 cup rinsed quinoa
- 1 cup water
- 2 cups vegetable broth
- frank’s red hot sauce
- Preheat oven to 425 degrees. Prep cauliflower into small florets and toss with EVOO. Season with salt and pepper and place onto baking sheet. Bake for 25-30 minutes or until roasted.
- Dice yellow onion & green pepper. Heat large pot to medium and add EVOO & yellow onion. Sauté yellow onion until soft, add green pepper and season with salt and pepper.
- Once green pepper as softened, add garlic, cumin and oregano. Stir until fragrant and then add rinsed quinoa, water, vegetable broth, nutritional yeast.
- Simmer for 15 minutes or until quinoa is cooked. Add corn and Frank’s red hot sauce to taste.
- Serve & enjoy!