Vegan Hawaiian Style Chili
This Vegan Hawaiian Style Chili is inspired by the famous Zippy’s Chili. It’s super ‘ono (delicious), and healthy!
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Servings: 8 servings
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cups cauliflower
- 1 cup walnuts
- 4 cloves garlic
- 1 medium onion
- 4 stalks celery
- 1 green bell pepper
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1 can tomato paste 6 oz
- 1/4 cup all-purpose flour
- 1 tablespoon vegan Worcestershire sauce
- 2 cans kidney beans
- 4 cups vegetable broth
- 3 tablespoons vegan mayonnaise
- 1 tablespoon sugar
- salt to taste
Instructions
- Add the cauliflower to a food processor and pulse until it is in small pieces. It should resemble the texture of ground beef. Do the same with the walnuts and set both of them aside.
- Cut the bell pepper, onions and celery into large chunks and add it to a food processor along with the garlic and puree until smooth. (I like to use a vegetable peeler to peel the outer layer of the celery to prevent a stringy texture in the chili, but this is optional.)
- Heat oil in a pot over medium heat. Add the pureed vegetables and saute for about 5 minutes, until it is translucent and most of the liquid has cooked off.
- Add the spices and tomato paste and saute for another minute. Add the flour and cook for one more minute, stirring constantly so it doesn’t burn.
- Add the vegetable broth to the pot and whisk until smooth. Then, add the rest of the ingredients and bring it to a simmer. Turn the heat down to low, and cook covered for 30 minutes. Make sure to stir it occasionally so that the bottom doesn’t burn.
- Serve immediately with rice and mac salad, or store in the fridge for up to 5 days or freezer for up to 6 months. Enjoy!
Notes
This recipe was adapted from Mochi Mommy.
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