Cauliflower and Bean Chili

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