Cauliflower and Bean Chili

• 1/2 head cauliflower, trimmed and coarsely chopped
• 1 onion, large, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 carrots, diced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon tomato paste
• 1 28 oz can whole peeled tomatoes
• 2 cups water
• 1 tablespoon garlic powder
• 2 – 15 oz cans pinto beans with liquid
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste

Directions:

1. Heat olive oil in a heavy bottom pot over medium heat

2. Add onions, bell peppers, carrots and season with salt

3. Cook until softened

4. Add chili powder, cumin, and tomato paste and stir

5. Cook to deep red

6. Add tomatoes, vegetable stock, pinto beans

7. Simmer over medium-low heat, stirring occasionally until thickened – about 1 hour and 15 minutes

8. Stir in coarsely chopped cauliflower and simmer for 10 minutes

9. Adjust seasoning with salt and pepper. Enjoy!

Serves 8