with purchase of 75 $ and more
While I make the chili, I roast a cauliflower (brushed with olive oil) in the oven for 20 minutes at 350° F.
In a skillet, sauté the onion, garlic, chili powder and cumin.
Stir in celery, carrot, and bell pepper.
Cook 1 minute or two and add the diced tomatoes, legumes and the vegetable broth. Simmer for about 20 minutes.
Serve with pieces of braised cauliflower.