Name: Cauliflower Chili
Prep time: 35 min
Total time: 45 min
Yield: 4 - 6 serving(s)
Ingredients: 2 tbsp. olive oil; 1 medium red onion, chopped; 1 large sweet potato, cut into 1/2-inch pieces; 4 garlic cloves, chopped; 1 1/2 c. cremini mushrooms, roughly chopped; 1/2 head cauliflower, cut into 1-inch florets (about 3 cups); 1 tsp. kosher salt, plus more to taste; 1 tbsp. chili powder; 2 tsp. ground cumin; 2 tsp. smoked paprika; 1 tsp. dried oregano; 2 tbsp. soy sauce; 1 tbsp. packed dark brown sugar; 1 28-ounce can diced tomatoes, drained; 1 c. tomato puree; 2 c. vegetable broth; 1 bay leaf; 1 15-ounce can black beans, drained and rinsed; 1 15-ounce can kidney beans, drained and rinsed; 1 15-ounce can pinto beans, drained and rinsed; Black pepper, to taste; 1/8 tsp. cayenne pepper (optional); Chopped fresh cilantro, chopped avocado, and lime wedges, for serving

Step 1Heat the olive oil in a large pot over medium heat. Add the red onion, sweet potato and garlic and cook, stirring, until starting to brown, 3 to 4 minutes. Add the mushrooms and cauliflower, season with the salt and cook until softened, 3 to 4 more minutes.

Step 2Add the chili powder, cumin, paprika and oregano to the pot and stir to coat the vegetables, about 1 minute. Increase the heat to medium-high and add the soy sauce and brown sugar. Cook, stirring, until everything is fully combined and browned, about 1 more minute.

Step 3Add the diced tomatoes, tomato puree, vegetable broth and bay leaf to the pot. Increase the heat to high and bring to a boil, then reduce the heat to medium and add all the beans. Cook until the chili is slightly thickened, 7 to 8 minutes. Discard the bay leaf. Taste and add more salt, black pepper and the cayenne, if desired. Serve with cilantro, avocado and lime wedges.

Cauliflower Chili

Ingredients

Directions

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