Vegetarian Cauliflower and Black Bean Chili
A hearty vegetarian chili perfect for fall weather and topped with your favorite garnishes.
True Refrigeration Corporate Chef, Chad White
25 minutes
1 hour
6-8
Ingredients for the chili
- 2 tablespoons olive oil
- 1 yellow onion, diced small
- 5 garlic cloves, minced
- 3 tablespoons The Spice Hunter chili powder
- 2 28 oz cans Dei Fratelli diced tomatoes
- 4 15 oz cans black beans
- 32 oz vegetable stock
- 1/2 head cauliflower, cut into bite sized pieces
- Salt and pepper to taste
To make the Chili
Add olive oil to a heavy bottom soup pot, next adding the onion and garlic cloves. Sauté until the onion and garlic turn translucent. Add the chili powder and cook until aromatic. Add the diced tomatoes, black beans and vegetable stock, bringing to a boil and then reducing to a simmer. Simmer for at least 2 hours, stirring occasionally and adding water intermittently if needed. Next, add the cauliflower and continue to simmer for 20 minutes or until the cauliflower is tender. Check the soup seasoning, adding salt and pepper, and more chili powder if needed. Ladle into bowls and garnish with your choice of accoutrements.
Garnishes
- Sour cream
- Green onions
- Cilantro
- Shredded cheddar
