This hearty cauliflower chili is a flavourful, plant-based dish packed with tender vegetables, warming spices, and protein-rich beans, all simmered in a rich tomato broth and finished with fresh cilantro, avocado, and a squeeze of lime for a vibrant, satisfying meal.

Yields: 4 – 6 serving(s)

Prep Time: 35 mins
Total Time: 45 mins 

 

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 cups white button mushrooms, roughly chopped
  • 1/2 head cauliflower, cut into 1-inch florets (about 3 cups)
  • 1 tsp. Himalayan salt, plus more to taste
  • 1 Tbsp. chili powder
  • 2 tsp. ground cumin
  • 2 tsp. smoked paprika
  • 1 tsp. dried oregano
  • 2 Tbsp. tamari  sauce
  • 1 Tbsp. packed dark brown sugar
  • 1 28-ounce can diced tomatoes, drained
  • 1 cup tomato puree
  • 2 cups 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 servingCauliflower Chili

Instructions

  • Heat olive oil in a large pot over medium heat. Add red onion, sweet potato, and garlic, stirring occasionally until they begin to brown, about 3 to 4 minutes. Stir in mushrooms and cauliflower, season with salt, and cook until softened, another 3 to 4 minutes.
  • Sprinkle in chili powder, cumin, paprika, and oregano, stirring to coat the vegetables for about 1 minute. Increase the heat to medium-high, then add tamari sauce and brown sugar, stirring until well combined and slightly caramelized, about 1 more minute.
  • Pour in diced tomatoes, tomato puree, vegetable broth, and a bay leaf. Bring the mixture to a boil over high heat, then reduce to medium and add all the beans. Let simmer until the chili thickens slightly, about 7 to 8 minutes. Remove the bay leaf and adjust seasoning with salt, black pepper, and cayenne to taste. Serve garnished with cilantro, avocado, and lime wedges.