Prep 15 mins
Cook 9 hrs
This is probably one of the best if not the best vegetarian chilies we have had. The toppings are a must use as they add a nice layer of flavor. I loved all the flavors in this delightful chili and DH loved that it was not a hot chili. Big thanks to the kitchen treaty blog which is where this delicious chili recipes comes from.
- 4 cups cauliflower, fresh cut into bite size pieces
- 1 onion, diced (about 2 cups)
- 4 cups cannellini beans, cooked (or 2 15-oz. cans, drained)
- 28 ounces diced tomatoes, canned with juice
- 4 ounces diced green chilies, canned fire-roasted
- 1⁄2 cup Frank's red hot sauce
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1⁄8 teaspoon cayenne pepper (plus more to taste if desired)
- 1⁄2 teaspoon kosher salt (plus more to taste if desired)
- blue cheese
- celery, diced
- red onion, diced
- sour cream
- Add all ingredients to a 3-quart or larger slow cooker. Stir.
- Cook on low for 8-10 hours. Taste and add additional salt, if desired.
- Serve with assorted toppings.
- Chili keeps refrigerated in an airtight container for 2-3 days, or freeze in zipper bags for up to 3 months.
This chili was very easy and much better than I expected. I was afraid that this was going to be too spicy for my young children to eat, but still followed the recipe exactly and found that the heat was just right. We used feta cheese because bleu cheese triggers my migraines, but still thought that it was very good. I loved the addition of cauliflower in this and that it used cannellini beans. I especially loved that this didn't have meat in it since I am not able to eat much protein since being put on chemo. Thank you for a great comfort meal Debbwl. Made for PAC Spring 2014.