Cauliflower and pinto bean chili
Ingredients
- 1 large finely chopped onion
- 4 minced garlic cloves
- vegetable broth (or olive oil or splash water)
- 1 tbsp chili powder
- 1 tsp cumin
- 1/4 tsp chipotle
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 tbsp tomato paste
- 1 head cauliflower (chopped into florets)
- 2-15oz cans crushed tomatoes
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1-15oz can pinto beans
- fresh thyme leaves
- black pepper
- salt
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 tbsp chili powder, 1 tsp cumin, 1/4 tsp chipotle, 1/4 tsp garlic powder, 1/4 tsp onion powder and cook for another 30 seconds while stirring, adding more broth or water as needed.
Mix in 2 tbsp tomato paste.
Add 1 head cauliflower (chopped into florets) and mix.
Add 2-15oz cans crushed tomatoes, 1 tbsp apple cider vinegar, and 1 tbsp Dijon mustard and stir well.
Simmer covered until cauliflower is fork tender, about 10-15 minutes.
Add 1-15oz can pinto beans and cook 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.
