Cauliflower and Pinto Bean Chili
Ingredients
- 1 large finely chopped onion
- 4 minced garlic cloves
- a little vegetable broth or olive oil or splash water
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon chipotle
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- more broth or water as needed
- 2 tablespoons tomato paste
- 1 head cauliflower chopped into florets
- 2 15oz cans crushed tomatoes
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 15oz can pinto beans
- generous amount of fresh thyme leaves
- several turns black pepper
- salt to taste
Preparation
In a heated saucepan, cook 1 large finely chopped onion and 4 minced garlic cloves in a little vegetable broth or olive oil or splash water until onion is softened.
Add 1 tablespoon chili powder, 1 teaspoon cumin, 1/4 teaspoon chipotle, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and cook for another 30 seconds while stirring, adding more broth or water as needed.
Mix in 2 tablespoons tomato paste.
Add 1 head cauliflower chopped into florets and mix.
Add 2 15oz cans crushed tomatoes, 1 tablespoon apple cider vinegar and 1 tablespoon Dijon mustard and stir well.
Simmer covered until cauliflower is fork tender, about 10-15 minutes.
Add 1 15oz can pinto beans and cook for a few more minutes until heated through.
Add a generous amount of fresh thyme leaves, several turns of black pepper and salt to taste.
Serve with pasta or rice.
