CAULIFLOWER-VEGETABLE BEAN CHILI
January 22, 2017
Packed with beans, San Marzano tomatoes, spices and cauliflower, this chili recipe will feed and please a crowd. Just add the ingredients to a crock pot or stove pot and simmer to allow the flavors to mingle and the ingredients to soften to perfection!
When winter rolls in, we look forward to hunkering down and cuddling up with a big bowl of comfort. Raiding the cabinets more often than running to the store to shop for anything new. Every couple of months it’s good to purge the canned goods we have stored away, and this heart-warming crock pot chili is a wonderful way to use up a few of the beans and tomatoes we have. Anything slow cooked tends to all meld together and that is whats so great about it. One of the things we love about slow cookery outside of the ease and convenience is mixing in steamed or roasted fresh vegetables right before it’s time to eat, which adds a whole new level of wicked deliciousness!
- Yield: 4-6 1x
For the chili:
- 28 oz. can San Marzano tomatoes, diced
- 15 oz. can 365 brand organic kidney beans, strained and rinsed
- 15 oz. can 365 brand organic cannellini beans, strained and rinsed
- 15 oz. can 365 organic chickpeas, strained and rinsed
- 1 large onion, diced
- 1 large carrot, diced
- 1 chopped florets from one head of cauliflower
- 2 C mushrooms (any kind), quartered
- 3 garlic cloves, smashed and minced
- 1/2 dark chocolate bar, crushed into pieces (optional)
- 8 oz. BBQ Sauce
- 4 oz. Hatch chilis
- 1/4 C brown rice syrup
- 3 TB cumin
- 2 TB chili powder
- 1 TB kosher salt
- 1 t dried granulated onion
- 1 t black pepper
- 1 t red chili pepper flakes
- 3/4 t smoked paprika
- steamed kale (for serving on the side on mixing into the chili)
- fresh cilantro
- Kite Hill unsweetened yogurt (to serve as sour cream)
- pan-charred or quick-roasted red cabbage shreds
- Fresh flash steamed broccoli florets
- tortilla chips
- slices and heated Field Roast Grain Meat sausages or other meat alternative
- for spicy lovers, you know what to do! Add chopped jalapeño, chili peppers or hot sauce
- In large crock pot or large, heavy-duty stove pot add all ingredients.
- Heat on low and simmer for roughly 4-6 hours, stirring frequently if you are simmering on a stovetop.
- Serve with any of the garnishes listed above!
Looking to eat healthier, this is one way that’s very easy.
There’s no involved steps or multiple pots for this recipe. Everything goes into one pot and, four to six hours later, voila, we have amazing veggie chili! If you don’t cook as often as you like or maybe don’t have the time this is for you. It’s also great for college goers, only requiring a plug for the crockpot and some minor prep that has a great pay load. Single peeps that work too much and want several meals for the week as well as hardcore family types that don’t want to fuss with dinner more than a couple nights a week: this recipe is for you. Slow cookery, crock pot meals are amazing and this recipe is on point!
We’ve suggested garnishes in the recipe below to add additional flavor, texture and spice that can be adjusted according to what you’d like best. Maybe follow the recipe once then make it your own adding different veggie combos for a different adventure each time.