2 tablespoons extra-virgin olive oil
1 large red onion, chopped
6 cloves garlic, finely chopped
2 large bell peppers( any color you want) chopped
3 large carrots, diced
3 Tablespoons Chili Powder
1 Tablespoon cumin powder
2 Tablespoon tomato paste
1 (28 ounce) can fire roasted tomatoes
1 ( 14.5 ) can collard greens- drained
2 cups chicken broth ( can also used beef or just plain water)*
2 Tablespoons unsweetened cocoa powder
2 (15 ounce) beans - I used pinto and dark kidney beans
1/2 head cauliflower - trimmed and coarsely chopped
Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt. Cook, stirring, until the carrots start softening, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cumin and tomato paste and cook, stirring, until deep red, about 2 minutes.
Stir in the tomatoes, 2 cups water, the cocoa powder, collard greens and beans with their liquid. Simmer over medium-low heat, stirring occasionally, until thickened, about 1 hour 15 minutes
Stir in the grated cauliflower and cook until tender, about 10 minutes. (Add a splash of water if the chili is too thick.) Season with salt and pepper. Top as desired.
* I simmered it down, I didn't want something that resembled soup.
Trader Joe's sends me their new sale flyer every month. One of the things that I thought sounded REALLY good was Kale and Cauliflower chili.
I haven't planted my kale yet but I have been on a cauliflower binge. I looked up recipes but the closest I found was one on food network web site.
I adapted the recipe ( nothing new for me) and this came out SO SO good.
I took a large container to Mey, she loves veggies as much as I do. It also gives her a break so she doesn't have to cook.