2 tbsp olive oil
1 large (or 2 small) onions, chopped2 large bell peppers, chopped3 medium carrots, peeled and finely choppedsalt6 cloves of garlic, minced3 tbsp chili powder1 tbsp cumin2 tsp coriander2 tsp dried oregano1 chipotle pepper in adobo sauce, chopped1 tbsp tomato paste2 corn tortillas, torn into pieces1/2 cup brewed coffee1 28 oz. can of crushed tomatoes2 tbsp unsweetened cocoa powder2 15 oz. cans of pinto beans, drained and rinsed1/2 head of cauliflower
1/2 finely chopped cilantro
Heat the olive oil in a large saucepan over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes.
Add the garlic and cook 2 more minutes.
Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick).
Add the coffee and simmer until almost completely reduced, about 30 seconds.
Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat.
Stir in the chopped cilantro and season with salt. Add some water if the chili is too thick.
Ladle into bowls and add toppings (i.e., cheese if desired).
Sent in by customer Rhiannon Q!
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This recipe was most recently featured in
Boston Organics Newsletter No. 10 of 2012.