Stewey Chili

STEWEY CHILI

Is it a Stew? Is it a Chili? Who the F cares it’s DELISH. My new “Stewey Chili” is clean comfort in a bowl! Serves 4 with leftovers.

INGREDIENTS:

Olive oil
4 garlic cloves, chopped 
½ large white onion, chopped (sub 1 small onion, chopped) 
2 small carrots, chopped 
1½ lb 80/20, grass-fed ground beef 
1 Tbsp + 1½ tsp chili powder
½ tsp cumin
¾ tsp cinnamon
Fresh cracked black pepper, to taste 
JF Spicy Salt, to taste
2 Tbsp concentrated tomato paste (I like Mutti)
1½ tsp fresh thyme (optional) 
4 cups vegetable broth (I like Kettle & Fire; sub beef broth or water) 
1 head of cauliflower, roughly chopped
1 cup organic corn, cooked 
1 Tbsp arrowroot starch, dissolved in water 

TOPPINGS:

Green onion, sliced on the diagonal 
Avocado, chopped
Vegan cheddar cheese, chopped (I like 365)
JF Spicy Salt, to taste
Plain coconut yogurt 

PROCESS:

In a large dutch oven over medium heat, begin to warm your olive oil. Add in the garlic, onion, and carrot, allowing this to sweat down and become slightly tender. Work in your ground beef; season with chili powder, cumin, cinnamon, fresh cracked black pepper, and JF Spicy Salt. Break up the meat as it cooks through, then adjust seasoning to taste. 


Work in your tomato paste and thyme. Pour in the vegetable broth and add your chopped cauliflower to simmer. Add in your corn and allow this to cook down on low for about 1½-2 hours. 


Once time has elapsed, gradually stir in the arrowroot starch dissolved in water. This will thicken the base of your chili. Add more until you’re satisfied with the consistency. 


Enjoy warm topped with sliced green onion, avocado, vegan cheddar, extra JF Spicy Salt, and a dollop of plain coconut yogurt. Enjoy!