Fire Roasted Veggie Chili

1 large head garlic - cut off the pointy part, wrap or cover and bake for 45 minutes at 350.
1 medium red onion, halved and sliced
1 red or yellow pepper, cored and chopped
1 bag riced cauliflower (pulse in a food processor to make yourself) optional
1 pint grape tomatoes
2 medium carrots, scrubbed and chopped
2 10 oz. cans Ro-Tel tomatoes (with chilies)
1 14 oz. can fire roasted tomatoes
1 1/2 cups brown or green or black lentils
15 oz. can chili beans
12 oz. bottle of beer
6 Tbsp tomato paste
3 tsp chipotle chili powder or regular chili
3 tsp chili powder or to taste add more!
Kosher salt and pepper to taste

Heat oven to 350 degrees. Remove outer papery layers and cut off bottom part of the big garlic bulb.  Cover and bake for @40-45 minutes, let cool. In a large pot, stir, cover and cook onions and pepper for 10-15 minutes until soft (adding bits of water to prevent sticking). Squeeze the cooled garlic cloves out of each papery skin. Add roasted garlic, all tomatoes, lentils, beer and tomato paste and seasonings. Bring to boil, then reduce heat and cook uncovered for about 45 minutes, stirring occasionally. Adjust seasonings and enjoy.

 

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