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Cauliflower Chili

Ingredients

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 large sweet potato, cut into 1/2-inch pieces
  • 4 garlic cloves, chopped
  • 1 1/2 cups cremini mushrooms, roughly chopped
  • 1/2 head cauliflower, cut into 1-inch florets (about 3 cups)
  • 1 teaspoon Kosher salt, plus more to taste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons soy sauce
  • 1 tablespoon packed dark brown sugar
  • 1 (28-ounce) can diced tomatoes, drained
  • 1 cup tomato puree
  • 2 cups vegetable broth
  • 1 bay leaf
  • 1 (15-ounce) can black beans, drained & rinsed
  • 1 (15-ounce) can kidney beans, drained & rinsed
  • 1 (15-ounce) can pinto beans, drained & rinsed
  • Black pepper, to taste
  • 1/8 teaspoon cayenne pepper (optional)
  • Chopped fresh cilantro, chopped avocado, and lime wedges, for serving

Cooking Instructions

Step 1: Heat the olive oil in a large pot over medium heat.  Add the red onion, sweet potato and garlic and cook, stirring, until starting to brown, 3 to 4 minutes.  Add the mushrooms and cauliflower, season with the salt and cook until softened, 3 to 4 more minutes.

Step 2: Add the chili powder, cumin, paprika and oregano to the pot and stir to coat the vegetables, about 1 minute.  Increase the heat to medium-high and add the soy sauce and brown sugar.  Cook, stirring, until everything is fully combined and browned, about 1 more minute.

Step 3: Add the diced tomatoes, tomato puree, vegetable broth and bay leaf to the pot.  Increase the heat to high and bring to a boil, then reduce the heat to medium and add all the beans.  Cook until the chili is slightly thickened, 7 to 8 minutes.  Discard the bay leaf.  Taste and add more salt, black pepper and the cayenne, if desired.  Serve with cilantro, avocado and lime wedges.

Enjoy this healthy & hearty chili from The Pioneer Woman!