Cauliflower and Bean Chili
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 227
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 37
- Dietary Fiber
- 12
- Sugar
- 8
- Protein
- 11
- Cholesterol
- 0
- Sodium
- 803
- Total: 2 hr 10 min
- Active: 40 min
Ingredients
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
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.