Recipe courtesy of Food Network Kitchen
Save Recipe Print
Cauliflower and Bean Chili
Total:
2 hr 10 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 10 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt. Cook, stirring, until the carrots start softening, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cumin and tomato paste and cook, stirring, until deep red, about 2 minutes.

Add the coffee and simmer until almost completely evaporated, about 30 seconds. Stir in the tomatoes, 2 cups water, the cocoa powder and beans with their liquid. Simmer over medium-low heat, stirring occasionally, until thickened, about 1 hour 15 minutes.

Stir in the grated cauliflower and cook until tender, about 10 minutes. (Add a splash of water if the chili is too thick.) Season with salt and pepper. Top as desired.

Photograph by Ben Goldstein

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Bacon-Wrapped Chili Shrimp

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Greens and Beans

Recipe courtesy of The Neelys

Browse Reviews By Keyword