Recipe courtesy of Food Network Kitchen
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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

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