Cauliflower and Pinto Bean Chili
Ingredients
- 1 large onion
- 4 garlic cloves
- vegetable broth or olive oil or water
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons tomato paste
- 1 head cauliflower
- 2 15-ounce cans crushed tomatoes
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 15-ounce can pinto beans
- fresh thyme leaves
- black pepper
- salt
Preparation
Heat a saucepan and cook 1 large finely chopped onion and 4 minced garlic cloves in vegetable broth, olive oil, or water until the onion is softened.
Add 1 tablespoon chili powder, 1 teaspoon cumin, 1/4 teaspoon chipotle powder, 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 of cauliflower chopped into florets and mix.
Add 2 15-ounce cans of crushed tomatoes, 1 tablespoon apple cider vinegar, and 1 tablespoon Dijon mustard, then stir well.
Simmer covered until the cauliflower is fork tender, about 10-15 minutes.
Add 1 15-ounce can of 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 and enjoy.
