Cauliflower Chili

• servings: 4 servings
• active time: 35 minutes
• total time: 45 minutes

Ingredients

2 tbsp. olive oil

1 medium red onion, chopped

1 large sweet potato, cut into 1/2-inch pieces

4 garlic cloves, chopped

1 1/2 c. cremini mushrooms, roughly chopped

1/2 head cauliflower, cut into 1-inch florets (about 3 cups)

1 tsp. kosher salt, plus more to taste

1 tbsp. chili powder

2 tsp. ground cumin

2 tsp. smoked paprika

1 tsp. dried oregano

2 tbsp. soy sauce

1 tbsp. packed dark brown sugar

1 28-ounce can diced tomatoes, drained

1 c. tomato puree

2 c. vegetable broth

1 bay leaf

1 15-ounce can black beans, drained and rinsed

1 15-ounce can kidney beans, drained and rinsed

1 15-ounce can pinto beans, drained and rinsed

Black pepper, to taste

1/8 tsp. cayenne pepper (optional)

Chopped fresh cilantro, chopped avocado, and lime wedges, for serving

Directions

Heat the olive oil in a large pot over medium heat. Add the red onion, sweet potato and garlic and cook, stirring, until starting to brown, 3 to 4 minutes. Add the mushrooms and cauliflower, season with the salt and cook until softened, 3 to 4 more minutes.

Add the chili powder, cumin, paprika and oregano to the pot and stir to coat the vegetables, about 1 minute. Increase the heat to medium-high and add the soy sauce and brown sugar. Cook, stirring, until everything is fully combined and browned, about 1 more minute.

Add the diced tomatoes, tomato puree, vegetable broth and bay leaf to the pot. Increase the heat to high and bring to a boil, then reduce the heat to medium and add all the beans. Cook until the chili is slightly thickened, 7 to 8 minutes. Discard the bay leaf. Taste and add more salt, black pepper and the cayenne, if desired. Serve with cilantro, avocado and lime wedges.

Nutrition

• Calories: 534
• Total Fat: 11 g
• Saturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 1888 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 28 g
• Total Sugars: 19 g
• Protein: 27 g