Time: 2 hours 10 minutes
Complexity: easily
Servings: 6 - 8

Chili with cauliflower and beans - a detailed recipe.

Ingredients:

• 2 cans (425g each) pinto beans, drained
• 1/2 head of cauliflower, separated into florets and grated on a coarse grater
• 800 g canned peeled tomatoes in their own juice, crushed by hand
• 2 tbsp. l. olive oil
• 1 large onion, chopped
• 2 large bell peppers (1 green, 1 red), chopped
• 3 carrots, diced
• 6 cloves garlic, minced
• 3 tbsp chili seasoning
• 1 tbsp. ground cumin
• 1 tbsp tomato paste
• 1/3 cup brewed coffee
• 2 tablespoons cocoa powder
• Assorted side dishes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pinto beans, cauliflower, sweet pepper, carrot, tomatoes, tomato paste, chili seasoning, cumin, cocoa, coffee

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Preparation:

Step 1
• Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, bell pepper, carrot, and 1/2 teaspoon salt. Cook, stirring, until the carrots begin to soften, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes. chili powder, cumin and tomato paste and cook, stirring, until deep red, about 2 minutes.
Step 2
• Add the coffee and simmer over low heat until evaporated, about 30 seconds. Stir in the tomatoes, 2 cups of water, cocoa powder, and beans with their liquid. Simmer over medium heat, stirring occasionally, until the mixture thickens, about 1 hour 15 minutes.
Step 3
• Stir in the shredded cauliflower and cook until tender, about 10 minutes. Add a little water if the chili is too thick. Season with salt and pepper. Serve the chili with various side dishes, as desired.

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