This tastes even better the next day so make it for dinner and enjoy for lunch all week. Chop the cauliflower well and kids won’t even notice!
1 t. Canola Oil
3/4 C. Celery, diced
3/4 C. Carrots, diced
1 1/4 C. Onion, diced
2. C. Cauliflower, diced
1 t. Chili Powder
1/2 t. Cumin Powder
1 t. Jalapeño, finely chopped
1 Clove Garlic, minced
1 T. Tomato Paste
1/4 C. Red Wine
1 C. Canned Diced Tomato
3 C. Chicken Stock (use vegetable for vegan)
One 15 oz. Can Cannolini Beans, lightly drained
1 T. Parsley, minced
1/2 C. Cheddar Cheese, grated (eliminate for vegan)
Heat oil in sauce pot over medium heat. Add celery, carrots, and onion. Let cook until onions are translucent. Add cauliflower, chili powder and cumin and sauté 2-3 minutes. Add jalepeno and garlic and sauté 1 minute. Add tomato paste and cook an additional 1 minute. Add wine and let reduce until almost dry. Pour in diced tomatoes and stock and bring to summer. Let cook about 15 minutes. Add in beans and cook for an additional 15 minutes until thickened. Stir in parsley and remove from heat.
Ladel into bowls and top with grated cheese.
Delicious served with corn bread : )