Description
A hearty cauliflower chili made with black beans and spices.
Ingredients
Scale
- 1 whole cauliflower (cut into florets)
- 1 (15-ounce) can black beans (rinsed and drained)
- 2 scallions (chopped)
- 1 (15-ounce) can fire roasted diced tomatoes
- 1 (6-ounce) can tomato paste
- 12 ounces water
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
Instructions
- Add all of the ingredients to a 3-quart Dutch oven; mix well to ensure all of the cauliflower is covered and the paste has dissolved.
- Place the lid on the pot; then cook on low heat covered for 30 minutes. Stir every 5-10 minutes to make sure the heat isn’t too high and the cauliflower isn’t sticking to the bottom of the pot.
- Remove the lid and cook for an additional 15 minutes on medium high heat or until the liquid has mostly absorbed and chili is thick and hearty.
Notes
- This dish is a great plant-based option for those looking for a hearty meal.
- Feel free to add additional spices or vegetables based on preference.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg