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Cauliflower–White Bean Chili
Recipes
Cauliflower–White Bean Chili
6 servings
45 minutes total

Ingredients

  • 1 head cauliflower (or 20 oz fresh florets)
  • 1 large yellow onion
  • 1 large green bell pepper
  • 6 cloves garlic
  • 1 fresh jalapeño pepper
  • 2 limes, for juice
  • ½ bunch fresh cilantro
  • 4 tablespoons vegetable oil, divided
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons chili powder
  • 1 ½ teaspoons lite salt
  • 1 teaspoon freshly cracked black pepper
  • 2 cups reduced-sodium vegetable broth
  • 2 (15.5 oz) cans reduced-sodium cannellini beans
  • ¾ cup canned lite coconut milk
  • 2 (4 oz) cans diced mild green chilies
  • 2 cups frozen corn kernels

Steps

    1. Preheat oven to 425°F. Cut cauliflower into bite-size pieces. Chop onion, bell pepper, garlic, and jalapeño finely, discarding membranes and seeds if desired. Juice limes (2 tablespoons). Chop cilantro finely (½ cup).
    2. Spread cauliflower in single layer on baking sheet, then coat with 2 tablespoons oil. Bake 10–12 minutes until browned and fork-tender.
    3. Preheat 4-quart stockpot on medium-high 2–3 minutes. Place remaining 2 tablespoons oil in pot, then add onions, bell peppers, garlic, and jalapeños, cook 3–4 minutes, stirring occasionally, until tender. Add cumin, oregano, chili powder, salt, and pepper; cook and stir 1 minute. Add broth and bring to a simmer.
    4. Drain and rinse beans. Place coconut milk, green chiles, and one-half beans to food processor (or blender); process until smooth.
    5. Stir pureed bean mixture, corn, roasted cauliflower, and remaining beans into pot; bring to a simmer and cook 2 minutes. Stir in lime juice and cilantro. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 300, Total Fat 13g, Sat Fat 3g, Trans Fat 0g, Chol 0mg, Sodium 770mg, Total Carb 39g, Fiber 11g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 10g, Vitamin D 0%, Calc 8%, Iron 15%, Potassium 25%