Cauliflower and Bean Chili

  • Level: Easy
  • Total: 2 hr 10 min
  • Active: 40 min
  • Yield: 6 to 8 servings
Save Recipe


2 tablespoons extra-virgin olive oil

1 large onion, chopped

2 large bell peppers (1 green, 1 red), chopped

3 carrots, diced

Kosher salt

6 cloves garlic, finely chopped

3 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon tomato paste

1/3 cup brewed coffee

1 28-ounce can whole peeled tomatoes (preferably fire- roasted), crushed by hand

2 tablespoons unsweetened cocoa powder

2 15-ounce cans pinto beans, undrained

1/2 head cauliflower, trimmed and coarsely grated on a box grater (or 3 cups pre-grated)

Freshly ground pepper

Assorted toppings


  1. 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.
  2. 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.
  3. 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.

Vegetarian Chili

Three Bean and Beef Chili

White Bean and Chicken Chili

Cauliflower and Cannellini Bean Mash

Roasted Cauliflower with Green Beans and Mushrooms

Veggie Chili

Chili Rice

Four-Bean Chili