Cauliflower, Collards and Bean Chili

 Ingredients:

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

salt

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

Directions

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.