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1/2 head cauliflower, trimmed and coarsely chopped
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1 onion, large, diced
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1 green bell pepper, diced
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1 red bell pepper, diced
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3 carrots, diced
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3 tablespoons chili powder
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1 tablespoon ground cumin
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1 tablespoon tomato paste
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1 28 oz can whole Peeled Tomatoes
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2 cups water
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1 tablespoon garlic powder
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2 – 15 oz cans pinto beans with liquid
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2 tablespoons extra virgin olive oil
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*Salt and pepper to taste
Directions:
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Heat olive oil in a heavy bottom pot over medium heat
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Add onions, bell peppers, carrots and season with salt
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Cook until softened
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Add chili powder, cumin, and tomato paste and stir
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Cook to deep red
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Add tomatoes, vegetable stock, pinto beans
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Simmer over medium-low heat, stirring occasionally until thickened – about 1 hour and 15 minutes
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Stir in coarsely chopped cauliflower and simmer for 10 minutes
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Adjust seasoning with salt and pepper. Enjoy!
Serves 8.