I almost always like to fix my chili in a crockpot at 8hrs low for two reasons.

It's easy to prep the night before...put the bowls in the fridge and put them back in the crockpot ready to go in the morning.  It is important to note almost all of these recipes can be scaled and fixed in a large pot or skillet for a quicker result.  However using that method you'll want to make sure the cauliflower is fully cooked and tender when using that method.

1 package of riced cauliflower (16 oz - cece’s veggie co. riced)

1 Yellow Bell Pepper – diced (1/3 for skillet)

1 Green Bell Pepper – diced (1/3 for skillet)

6 to 8 Hatch or Anaheim Peppers – chopped (rough)

2 medium to large Sweet Onions – chopped (3/4 for skillet)

2 container vegan cream cheese 

1 14oz can coconut milk

3 can’s 14oz white beans (drained organic canellini) (1-2 cans for skillet)

1.5lb – tomatillo

3 Large Jalapeños Seeded

Minced Garlic – to taste (I use 2.5 to 4tbs)

Low Sodium Slap ‘ya Mama – to taste 

Vegan Cornbread

4-6Tbs Chili Powder (then to taste)

4-6Tbs Nutritional Yeast (then to taste)

2tbs cumin (i sometimes double or triple this depending on mood/taste)

2tsp garlic powder

2tsp maple syrup

     - To add a flavorful spicy flare I add:

                 o 3 Large Jalapeño Peppers unseeded- finely chopped (I used blender)

                 o 6 Large Serrano Peppers unseeded- finely chopped (I used blender)

PREP:

STEP 1:

Start by husking, washing and halving the tomatillos laying on a baking sheet face down. Then wash and halve the Jalapeños removing the seeds and place face down on the sheet. Add 1/3 of the chopped hatch chili’s around the pan and broil for 10min. After cooling for 5min place all of these ingredients into a blender until smooth adding the coconut milk and a single handful of cilantro chopped.

STEP 2:

Sauté lightly the onion adding the garlic after a short time and then add to crockpot. Add the cauliflower, bell peppers, remaining hatch peppers, beans, blended sauce and finally the spices. *(if desired - add jalapeno peppers (seeds in for hotter)

Step 3:

Stir in above ingredients saving the vegan cream cheese for last. Add the cream cheese. It’s ok if it’s a little thick as it will adjust as cooking. You don’t want too thick though. Close the crockpot and set to low at 6-8hrs stirring occasionally. If you are in a hurry set to 4hrs high (with veggies change to low after 2hrs)  

FINALLY:

Adjust all ingredients labeled “to taste,” as stated. Wait until at least 2-3hrs into cooking to adjust the amount of sweet/syrup to chili powder ratio. You want it to taste like a good chili ergo the powder but if you need to cut the spice/tart of the chili if too strong use a little syrup as well. I use tortilla chips or Fritos-style scoop corn chips to dip throughout the day as it cooks and adjust flavor…can be done just for last 1hr or 30min if needed

IMPORTANT NOTES:

1. Adding spices via Serrano w/a few Jalapeño is exceptionally flavorful when you cut the ends and cut the ends off and chop in a blender or food processor leaving the seeds in. *(careful of inhaling the fumes of the peppers directly can cause irritation to throat and eyes if your not used to it)

2. Change it up to your liking