This is an easy, very delicious and healthy vegan recipe for a vegetable chili featuring cauliflower and yams as some of the main ingredients! It's flexible - you can add or subtract some of these vegetables, and just use this recipe as a guide. Here are the main steps involved!

Step 1: Ingredients

1 yam, diced
1 carrot, diced
3 celery stalks, diced
1/2 zucchini, diced
1 cup cauliflower
1 can kidney beans
Tomato paste - 3-4 tablespoons mixed with a cup of water
"add ons" - avocado slices, fresh cilantro, lime juice
1/2 teaspoon cumin seeds, pinch of asafetida, salt and pepper to taste

Step 2: Stir Fry the Spices

Begin by heating a small amount of vegetable oil in a pan, and stir fry the cumin seeds and asafetida until fragrant (about 1 minute)

Step 3: Add Your Vegetables and Kidney Beans to the Pot!

Next, begin adding your vegetables. Start with the celery and cauliflower, then add in the carrots, yam, zucchini and any other veggies you might want to use. Stir fry at least 10 minutes, then add tomato paste and continue to stir fry for several minutes. Add salt and pepper here, then one cup water. Stir thoroughly and reduce to a low heat, cover. After 15 minutes add the kidney beans, let simmer for at least 5 minutes with the vegetables.