| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 20 min |
| Cook: | 1 hr 50 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 20 min |
| Cook: | 1 hr 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 large bell peppers (1 green, 1 red), chopped
- 3 medium carrots, finely chopped
- Kosher salt
- 6 cloves garlic, finely chopped
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 1/2 to 1 chipotle chile pepper in adobo sauce, chopped
- 1 tablespoon tomato paste
- 2 corn tortillas, torn into pieces
- 1/2 cup brewed coffee
- 1 28-ounce can whole plum tomatoes, crushed by hand
- 2 tablespoons unsweetened cocoa powder
- 2 15-ounce cans pinto beans, drained and rinsed
- 1/2 head cauliflower
- 1/2 cup finely chopped fresh cilantro, plus torn leaves for topping (optional)
- Shredded reduced-fat cheddar cheese, sliced scallions and/ or plain low-fat Greek yogurt, for topping (optional)
Instructions
- Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick). Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
- Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt. Add some water if the chili is too thick. Ladle into bowls and add toppings.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 241 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 12 g |
| Sugar | 8 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 846 mg |
| Serving Size | 1 of 8 servings |
| Calories | 241 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 12 g |
| Sugar | 8 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 846 mg |
Reviews
I added a little twist. I followed the recipe for the base of the chili, then browned some ground turkey in another pot & added it, It was delicious!!! Sorry my vegetarian friends.
Me
Fantastic flavor!
As my 19 y.o. son would say, ‘This recipe is The G.O.A.T! Delicious, even though I was short a couple of ingredients, it was still one of the best outcomes ever! This one’s definitely a keeper. I dropped in a bay leaf to add a little flavor & help avert gastric distress. Then, I realized that carrots were in it which serves the same purpose. Brilliant! I also added my leftover walnut taco filling. Home run!
This is a delicious and easy recipe filled with flavor and texture—for sure a two-bowler!! I wasn’t sure what to expect after reading both positive and negative reviews (“This is bland and flavorless!” vs. “This is delicious and spicy!”). I believe the key is the salt at the very end when the cauliflower is added. I put in about a tablespoon of Kosher salt and all the flavors popped. Serve this over elbow macaroni and garnish with sour cream, shredded cheese, sliced avocado, cilantro and Ina’s corn muffins—YUM!!
My husband and I are vegetarians and I’m always looking for a good chili recipe. This is now our go to recipe. It’s easy and I always have the ingredients on hand and it’s always delicious. Even if you like meat you won’t miss it in this recipe.
I’ve been making this chili for 6-7 years, and I love it so much. It was one of the first meatless meals I made and actually didn’t miss the meat. I love the adobe pepper and cocoa in this – it makes it mole-like. I like the variety of veggies used and the depth of flavor. I think the flavor is complex, but if you need a little extra creaminess or punch, add avocado and/or lime on top!
A good base recipe, but needs some improvement. I can see why other reviewers thought this recipe was bland. I would recommend NOT adding the 2.5 c of water, only add enough to provide a consistency on the thicker side. I would also cut the bell peppers down to 1 and only 1 can of beans. Otherwise, the spices will be diluted. I added 1/2 oz of dark chocolate and 1/4 c of brown sugar to provide some richness, since there isn’t any fat from the meat.
Nice flavors and textures. I really like the cauliflower instead of tvp. the spice level is quite low. next time id add some jalapeno
Blah. Boring. Followed recipe exactly. I really had to add a lot to make this taste like anything.