| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 40 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 carrots, diced
- Kosher salt
- 6 cloves garlic, finely chopped
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon tomato paste
- 1/3 cup brewed coffee
- 1 28-ounce can whole peeled tomatoes (preferably fire- roasted), crushed by hand
- 2 tablespoons unsweetened cocoa powder
- 2 15-ounce cans pinto beans, undrained
- 1/2 head cauliflower, trimmed and coarsely grated on a box grater (or 3 cups pre-grated)
- Freshly ground pepper
- Assorted toppings
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt. Cook, stirring, until the carrots start softening, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cumin and tomato paste and cook, stirring, until deep red, about 2 minutes.
- Add the coffee and simmer until almost completely evaporated, about 30 seconds. Stir in the tomatoes, 2 cups water, the cocoa powder and beans with their liquid. Simmer over medium-low heat, stirring occasionally, until thickened, about 1 hour 15 minutes.
- Stir in the grated cauliflower and cook until tender, about 10 minutes. (Add a splash of water if the chili is too thick.) Season with salt and pepper. Top as desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 227 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 12 g |
| Sugar | 8 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 803 mg |
Reviews
I enjoyed this healthy chili. I found it only needed 20 minutes simmering time to meld flavors and then I added cauliflower, the chili thickens up almost immediately. I did add closer to 4 cups cauliflower, with that said, there’s no need to simmer for over an hour in my opinion.
I am not vegetarian/vegan, but I have been trying to incorporate more plant-based meals into my lifestyle. This was delicious! The coffee, cocoa powder and chili powder made this a cozy, interesting and warming dish. I made it exactly as is. In the future, I would add in the cauliflower already cooked or add it earlier on, as I did not feel it was softened after the 10 minutes, however, it’s still delicious as is.
Side note: for people asking for the nutrition info and docking stars because the recipe doesn’t provide the nutrition info, I say this is the nicest way possible: calculate it yourself. You’re being given a FREE recipe and it’s still not good enough because it doesn’t have the nutrition info? Come on. Some things ya just figure out for yourself.
Side note: for people asking for the nutrition info and docking stars because the recipe doesn’t provide the nutrition info, I say this is the nicest way possible: calculate it yourself. You’re being given a FREE recipe and it’s still not good enough because it doesn’t have the nutrition info? Come on. Some things ya just figure out for yourself.
Delicious!!! Highly recommend!
Added 1/4 cup brown sugar, lager instead of water and 1 tsp liquid smoke
Everyone loved it and we are not vegetarian
Everyone loved it and we are not vegetarian
Just a note that the 2 cups of water is listed in directions but not in ingredients list.
Delicious vegetarian chili! Riced cauliflower added the perfect “meaty” texture. I will definitely be making this again.
Does anyone know what the calorie count on this meal is?
Easy, breezy, and tasty! Didn’t have chili powder so substituted with a bit of cayenne and paprika which worked fine. Skipped the cumin as my kids don’t care for it. Cauliflower was surprisingly good. Will be my go to chili recipe!
I have made this recipe several times now and it is enjoyed by the entire family! I offset most of the chili powder with a mixture of paprika and smoked paprika to reduce the heat (for the kids) but maintain the same amount of spices. The cauliflower does a nice job mimicking the look and texture of ground meat, but found that 10 minutes was an insufficient amount of cooking time ; instead it needed closer to 40 minutes. This recipe is firmly in our rotation, especially on cold winter nights. Enjoy!
Outstanding. My husband was skeptical to eat chili with no meat. We both loved it! I added black beans and canned diced tomatoes. My husband said he would never know there wasn’t meat in this if I hadn’t told him. Hearty and tasty.