Michey’s Golden Glow Vegetarian Chilli

This chilli is a celebration of wholesome, vibrant ingredients — earthy beans, tender cauliflower, and protein-rich quinoa come together in a bowl of comforting warmth. Each bite nourishes the body and lifts the spirit, just like our day at The Good Energy Retreat. Spiced gently, simmered slowly, and shared generously, this chilli is a reminder that food can be both grounding and joyful, filling you with warmth, energy, and a little bit of magic.

Ingredients
1 cup of quinoa
1 whole cauliflower
1 large can of kidney beans
1 large can of black beans
1 large can of small red beans
2 cans of stewed tomatoes (with chili spice) * if you can’t find the ones with chilli spice, you can get plain, and then add your own spice. With the spiced cans I didn’t need to add any additional seasoning, so really loved that!
Approximately ½ can of tomato paste (the small 156 ml can- just ½)
Approximately ½ bottle of strained tomato sauce (about 340 ml)
Salt and pepper to taste

Prep the quinoa
Cook 1 cup of quinoa. Follow the general instructions for cooking quinoa.
Set aside until your other ingredients are ready.

Roast the cauliflower
Pre-heat over at 425 degrees
Wash cauliflower
Break off the florets, cut them in half and pat dry
Place on a baking sheet lined with parchment paper
Drizzle with olive oil
Season with salt, pepper and paprika
Toss so florets are all coated

Bake for 20-25 minutes, or until they look golden and they are somewhat tender
Once they have cooled, chop into small pieces – you can use a food processor, blender or hand-chop.
Set aside until your other ingredients are ready.

Rinse the beans
Rinse and drain beans well to get rid of all the sludge from the cans.

Ready to cook

In a large pot, add a tablespoon of olive oil to the bottom
Cook medium heat to start – then turn down to simmer – keep low and a little bubbly
Add in all the beans, roasted/chopped cauliflower, one can of the stewed tomatoes (chilli spice), and about ¾ of the cooked quinoa
Blend well. Check consistency as it cooks – add in the tomato paste and some of the strained tomato sauce. Add more if needed. Add in the second can of stewed tomatoes
Option to add rest of the quinoa if needed for consistency ( I didn’t)
Let simmer – stirring occasionally
Salt/pepper to taste

I make it in the morning - let it cook and simmer for a couple hours. Then turn it off. Then low heat to warm it up and serve later.

Option: If you are serving in carved out little pumpkins:
Use small pumpkin pie pumpkins
Wash well. Cut off top to create a nice size lid
Clean out pumpkin
Season inside with olive oil, salt, pepper, paprika. – place on bake sheet lined with parchment.
Bake at 350 degrees – you just need to bake the bottoms not the top /lid part.
Bake approximately 30-40 minutes – but keep an eye on them.

Serve with grated cheese and sour cream on the side.

Enjoy! Love Michelle