Angry Vegan "Chili"

Every year in Charleston, SC a wonderful non profit called Florence Crittenton holds a Chili Cook Off & Oyster Roast to raise awareness and money for their cause. Since 1897, Florence Crittenton has provided hope, safety and opportunities for at-risk young women throughout the state of South Carolina. After having the absolute pleasure of seeing some of the beautiful women who have gone from teen mother to educated, successful women in our communities, I was inspired enough to step outside of my comfortable teeny tiny bubble and compete in this years chili cook-off. To make a donation to this amazing cause or to find out more about their mission, click HERE

Ingredients:

1-2 whole white onions minced
1 cup of carrot
2 cups portobello mushroom
1 small red bell pepper
32 ounce vegetable stock
2-3 tablespoons of Harissa
1 small head of cauliflower
1-2 tablespoon chili powder
1/2 teaspoon cumin
1 tablespoon minced garlic
12 oz soy chorizo
1 can Rotel (hot)
1 can red kidney beans
1-2 jalapeno or serrano peppers
1 medium size hatch chili
2 tablespoon extra virgin olive oil
1 oz rich chocolate
salt/pepper/red chili flakes

Directions:

For preparation, use a large food processor for each of the vegetables: cauliflower, carrots, bell pepper, jalapeno, chili and mushroom. For best results process cauliflower alone and be sure it is dry to achieve a rice like consistency

In a large pot or crockpot heat 2 tablespoons of extra virgin olive oil over medium heat

Sautee onions for 5-10 minutes until cooked down and slightly brown

Add all ingredients to crockpot and allow to simmer until all vegetables are tender (at least 30 minutes). For best results allow to slow cook for 4-5 hours

Stir in small piece of rich chocolate

Add salt/pepper to taste

Enjoy!