Cauliflower Chili

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!

Cauliflower Chili
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 : )

Serves 4


2 Comments Add yours

  1. Michelle says:

    I made this recipe before. It was really delicious. I added Boca Crumbles and it was very hearty. The entire pot was gone in one night.

    Liked by 1 person

    1. Thanks for sharing. So glad you enjoyed it!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s