Description
A hearty and flavorful Cauliflower Chili that combines nutritious vegetables, spices, and beans into a comforting stew. This vegetarian chili is perfect for a cozy meal, featuring tender sweet potatoes, cauliflower florets, and smoky roasted tomatoes simmered to perfection with bold chili spices.
Ingredients
Vegetables & Aromatics
- 3 tablespoons oil (avocado, olive or another neutral oil)
- 1 yellow onion, diced (~1 1/2 cups)
- 1 tablespoon garlic, minced (2-3 large cloves)
- 1 poblano pepper, finely diced (~1/2 cup)
- 3 cups chopped cauliflower florets (1 small head)
- 2 cups diced sweet potato (diced into 1/4-1/2″ pieces, 1 medium potato)
- 1 red bell pepper, diced
Spices & Seasonings
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon kosher salt
Liquids & Canned Goods
- 4 cups vegetable broth
- 28 ounces fire roasted diced tomatoes
- 2 tablespoons tomato paste
- 1 1/2 tablespoons freshly squeezed lime juice
- 2 15 ounce cans pinto beans, drained and rinsed
Fresh Herbs & Garnishes
- 2 tablespoons fresh cilantro, chopped
- Optional toppings: avocado slices, red onion, sour cream, shredded cheese
Instructions
- Sauté Aromatics: Add oil to a large dutch oven or soup pot over medium heat. Add diced yellow onion and sauté for 5 minutes, stirring frequently until the onion softens and becomes translucent.
- Add Peppers and Garlic: Stir in minced garlic, diced poblano pepper, and diced red bell pepper. Cook for another 5 minutes, stirring occasionally until the peppers begin to soften.
- Cook Sweet Potatoes and Spices: Add the diced sweet potato along with chili powder, dried oregano, cumin, kosher salt, and tomato paste. Continue cooking for 6 to 8 minutes, stirring often to coat the vegetables evenly with the spices and tomato paste.
- Add Liquids and Simmer: Pour in the vegetable broth, fire roasted diced tomatoes, and freshly squeezed lime juice. Stir well to combine. Increase heat and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer for 20 minutes.
- Add Cauliflower and Beans: After 20 minutes, stir in the chopped cauliflower florets, drained and rinsed pinto beans, and chopped fresh cilantro. Return the pot to a simmer uncovered, cooking for an additional 30 to 35 minutes until the chili has thickened and the vegetables are tender.
- Serve: Ladle the hot chili into bowls. Garnish with optional toppings like avocado slices, red onion, sour cream, or shredded cheese as desired, and enjoy.
Notes
- The chili can be made in advance and reheated; flavors improve after resting.
- Adjust chili powder to taste for more or less heat.
- For a spicier kick, add chopped jalapeño or hot sauce.
- Substitute pinto beans with black beans or kidney beans if preferred.
- Use fresh tomatoes if fire roasted canned tomatoes are not available but note the flavor difference.
- For vegan topping options, substitute sour cream and cheese with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American
