It is getting colder.

There’s an old cliché that was constructed in order to comfort the poor souls seeing summer slip away from their grasp into the forgotten past. The cliché is that the Fall season tops the summer season.

I have to disagree, but there is something about fall time that inspire some spirited cooking. The leaves changing, the colder weather, the abundance of autumn vegetables and the return of North American sports brings new life to the table.

This recipe is inspired by my dear pal that moved to the Canadian East coast recently. He has mastered his own recipe in preparation for fatherhood. He is not a dad, but he sure does cook chilli well. Even better than the Chunky brand. I remember him cancelling plans because he had to tend to his cauldrons of chilli. The dedication to perfection is next to none.

I am sharing my own sharing recipe in homage to his bean and meat concoction, but making a vegetarian version. I will also include ideas for utilizing the chilli. Maybe one day we will get an opportunity to face them off, bean to bean.

What you’ll need

  1. 1 can of pinto beans.
  2. 1 can black beans.
  3. 1 head of cauliflower.
  4. 4 cloves garlic.
  5. 1 white onion.
  6. 1 poblano pepper.
  7. 1 small chilli pepper.
  8. 1 can of pasata.
  9. 1 tsp salt, pepper, cumin, chilli powder, nutmeg, oregano.
  10. Fresh cilantro and oregano.
  11. 1 splash of liquid smoke.
  12. Splash of Olive oil.
  13. Juice of half a lemon.

How you will make it

  1. In a pot, sauté garlic, onion and chopped peppers with olive oil.
  2. Blend the cauliflower, until it resembles crumble. Add to the pot. Then add the spice mix.
  3. Add the pasata, the pinto beans, olive oil, lemon juice, liquid smoke.
  4. Season the chilli and let simmer for 30 minutes.
  5. Add the fresh herbs and simmer for another 15 minutes.
  6. Eat up!

What do you do with it?

  1. On top of bake potatoes with sharp cheddar or daya cheese and green onions.
  2. Between a ciabatta bun with cheese, and coleslaw.
  3. On top of seasoned grilled winter vegetables.
  4. Mix into a roasted spaghetti squash. Crumble on some queso fresco.
  5. With some fries (a classic).
  6. Inside some enchiladas.