This cauliflower chili is made with juicy tomatoes, black beans, and zesty Tex-Mex spices! It's healthy, easy to make, and packed with flavor!
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ancho chile powder
- 1 teaspoon dried oregano
- Pinch cayenne pepper, or to taste
- 5 cups cauliflower florets (about 1 medium head of cauliflower)
- 1 (15 ounce or 400 gram) can black beans, drained and rinsed
- 2 (15 ounce or 400 gram) cans fire roasted tomatoes
- ¼ cup tomato paste
- 1 ½ cups vegetable broth
- Salt & pepper, to taste
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Coat the bottom of a large pot with the oil and place it over medium heat.
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Once the oil is hot, add the onion and pepper. Sweat the veggies for about 5 minutes, stirring occasionally, until the pepper is soft and the onion begins to turn translucent.
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Stir in the garlic, chili powder, cumin, ancho chile powder, and oregano. Sauté the mixture briefly until it becomes very fragrant, about 1 minute, stirring constantly.
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Stir in the cauliflower, beans, tomatoes, tomato paste and broth.
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Raise the heat and bring the liquid to a boil. Lower the heat and allow the chili to simmer for 30 to 40 minutes, until the sauce is very thick and the cauliflower is tender.
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Remove the pot from heat and season the chili with salt and pepper to taste.
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Ladle into bowls and serve.