Skip to content

Chili Con Cauliflower (Recipe)

Chili Con Cauliflower with Kidney Beans, Green Peppers, Tomatoes, Onion, and Carrots

Chili Con Cauliflower (that’s not what they call it, but that’s what I call it).

((I’m also trying to accept beans in to my life, and this was a move in the right direction.))

((…didn’t die.))


Chili Con Cauliflower Recipe (by Forks Over Knives)

Ingredients

  • 1 Onion, Diced
  • 2 to 3 Cloves Garlic, Minced
  • 2 Carrots, Diced
  • 1 Green Pepper, Diced
  • 1 Sm Head Cauliflower, Stemmed, Cut into Small Florets
  • 2 Tsp Ground Cumin
  • 2 Tbsp Chili Powder*
  • 1 Tbsp Apple Cider Vinegar
  • 1 – 15 oz Can Crushed Tomatoes
  • 1 – 15 oz Can Whole Tomatoes, Seeds Removed, Roughly Chopped
  • 2 Cups Cooked Kidney Beans (or 1 – 15 oz Can, Drained and Rinsed)
  • 1/2 Tsp Sea Salt
  • 1/2 Tsp Freshly Ground Pepper

Directions

First, gather and prepare your mise en place.

Note that a variety of different vegetables and/or legumes could be used to add your own twist on this chili.

*For the chili powder, the amount needed will depend on how spicy you like your chili, and also which chili powder you’ve used (I’ve included a link to the recipe for the chili powder I used).

To make the chili, heat a large pot over medium-high heat, and dry-sauté the onions. Let the onions cook for a minute or so, then add the carrots.

Once the onions are translucent, and just starting to brown, and the carrots have started to soften, add the garlic, and let cook for 30 seconds or so. If needed, add a tablespoon or so of water to deglaze the pot, and help to prevent the ingredients from burning.

Next, add the green pepper and cauliflower, and cook until they start to soften slightly, about 5 minutes or so. Again, if the mixture seems dry or is starting to stick, add a couple tablespoons of water to deglaze pot.

At this point, add the cumin, chili powder, vinegar, tomatoes, kidney beans, and 1 cup of water. Bring chili to a boil, then reduce heat to a gentle simmer, and let cook for 45 minutes to an hour.

Stir and test the chili periodically, to ensure nothing is sticking. If the chili seems to thick, add a touch more water. Once the vegetables are just cooked through, and tender, the chili is done.

Lastly, check for seasoning before serving.

I really thought this was a delicious vegan / whole foods plant based meal plan option, and I was pretty proud of myself for making it. I’d never worked with canned tomatoes before, and they’re squishy and gross 🙂 but I got over it.

Please enjoy!


+ This is part of the curriculum for the Forks Over Knives Cooking Course I am taking. You can see the rest of the course-work I’ve completed by viewing the FOKCC tag.

+ This meal is refined sugar free (and sugar substitute free), to the best of my knowledge.

View more in this series…

What Melissa Make 6 Mise En Place: Kidney Beans, Cauliflower, Carrots, Green Bell Peppers, Onion, Tomato, Garlic, and Spices
Chili To Go, topped with Shredded Cheese, Red Onion, Avocado; served with a side of Corn Chips
Chili for Breakfast with Chicken, Fried Egg, Pico and Avocado

Leave a Reply

Support

Follow me on Instagram,
to see what I make next!

CashApp me some groceries!

PayPal.me some groceries!

Subscribe to blog

Enter your email address to subscribe to this blog, and receive occasional updates.