Spicy Cauliflower Chili Recipe

If you’re on the hunt for a warming and hearty dish, look no further than this Spicy Cauliflower Chili recipe. It’s the perfect blend of flavors and textures, featuring roasted cauliflower that adds a delightful twist to traditional chili. Whether you’re a meat lover or a vegetarian, this chili will satisfy your cravings and keep you cozy on a chilly night.

This recipe is all about bold flavors and vibrant ingredients. With a medley of spices, fresh vegetables, and a hint of heat, this cauliflower chili is a delightful option for anyone looking to spice up their meal routine. Plus, it’s quick to prepare and perfect for meal prep, making it an ideal choice for busy weeknights.

A Hearty and Flavorful Cauliflower Chili

A hearty bowl of spicy cauliflower chili with black beans and diced tomatoes, garnished with avocado and cilantro.

This cauliflower chili is thick, hearty, and packed with flavor. The roasted cauliflower gives it a unique texture, while the spices create a warming kick. It’s a satisfying dish that’s both nutritious and comforting, perfect for a cold evening.

Ingredients

1 head of cauliflower, cut into florets
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced
2 cans (15 oz each) black beans, drained and rinsed
1 can (15 oz) diced tomatoes with green chilies
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh cilantro and avocado for garnish (optional)

Instructions

Roast the Cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden and tender.
Sauté Aromatics: In a large pot, heat a bit of olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened (about 5 minutes). Stir in the minced garlic and cook for another minute.
Add Beans and Tomatoes: To the pot, add the black beans, diced tomatoes, vegetable broth, chili powder, cumin, and smoked paprika. Stir well to combine.
Simmer: Bring the chili to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.
Combine: Gently fold in the roasted cauliflower into the chili, then adjust seasoning with salt and pepper.
Serve: Ladle the chili into bowls and garnish with fresh cilantro and avocado if desired. Enjoy it hot!