Spicy Vegetarian Chili

F-16 momma's Note:

Recipe if from Food Network magazine. Made it, liked it; posted for safe keeping.

• Total Time: 2 hrs 50 mins
• Prep Time: 40 mins
• Cook Time: 2 hrs 10 mins

Ingredients:

Servings: 6

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 large bell peppers, chopped
• 3 medium carrots, finely chopped
• salt, to taste
• 6 garlic cloves, finely chopped
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons dried oregano
• 1 chipotle chile in adobo, chopped
• 1 tablespoon tomato paste
• 2 corn tortillas, torn into pieces
• 1/2 cup brewed coffee
• 28 ounces plum tomatoes, crushed by hand
• 2 tablespoons unsweetened cocoa powder
• 2 (15 ounce) cans pinto beans, drained and rinsed
• 1/2 head cauliflower
• 1/2 cup cilantro, finely chopped

Directions:

1. Heat olive oil in large saucepan or Dutch oven over med-high heat. Add the onion, bell peppers, carrots, and 1/2 tsp salt; cook, stirring frequently, until carrots begin to soften, about 8 minute Add the garlic, and cook 2 more minute.
2. Add chili powder, cumin, coriander, oregano, chipotle, tomato paste, and tortillas and cook, stirring until tomato paste is brick red, about 4 min (add a splash of water if ther mixture starts to stick).
3. Add coffee, and simmer until almost completely reduced, about 30 sec.Stir in tomatoes, cocoa powder, beans, and 2 1/2 cups water, and bring to a simmer over low heat. Cook, stirring occasionally, until chili thickens slightly, about 1.5 hours.
4. Meanwhile, trim the large stems off the cauliflower, and grate the flortes on a box grater. About 10 min before chili is done cooking, stir in the cauliflower. Cook 10 min then remove from the heat.
5. Stir in cilantro and season with salt.
6. Add water if too thick.