Cauliflower and Bean Chili

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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