It's a new year, which for most of you means a new You! Everyone is watching their food consumption at the beginning of each new year, but here at Rare Rhea, I am always trying to cut calories, but adding flavor and satisfaction. This chili is a great example. It's vegetarian, but chock full of beans to give it a meaty substance.
Spicy Vegetarian Chili
- 2 tbsp. olive oil
- 1 large onion, chopped
- 2 bell peppers, chopped
- 3 medium carrots, finely chopped
- 6 garlic cloves, minced
- 3 tbsp. chili powder
- 2 tsp. ground ground coriander
- 1 tbsp. ground cumin
- 2 tsp. dried oregano
- 1 chipolte chili pepper in adobo sauce, chopped
- 1 tbsp. tomato paste
- 2 corn tortillas, torn into pieces
- 1/2 cup brewed coffee
- 1 28-oz. can crushed tomatoes
- 2 tbsp. unsweetened cocoa powder
- 2 15-oz. cans pinto beansed, drained and rinsed
- 1/2 head cauliflower
- 1/2 cup finely chopped cilantro
- shredded cheese for topping
Heat oil in large skillet over high heat. Add onion, bell peppers, carrots, and 1/2 tsp. 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, chipolte, tomato paste, and tortillas and cook, Stirring until the tomato paste is brick red, about 4 minutes.
Add the coffee and simmer until almost completely reduced, about 30 seconds. Stire in the tomatoes, cocoa powder, beans, and 2 1/2 cups of water. Bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
Meanwhile, trim cauliflower and coarsely grate the florets on a boxed 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 chili is too thick. Ladel into bowls and top with cheese, or other preferred topping.