Cauliflower And Bean Chili Food

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5-BEAN CHILI



5-Bean Chili image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 3 quarts chili

Number Of Ingredients 21

1 pound ground chuck
1 cup diced yellow onion
1 cup diced green bell pepper
3 cloves garlic, minced
1 1/2 tablespoons chili powder, preferably Mexican style
2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon ground coriander
1/8 teaspoon ground cinnamon
2 bay leaves
1 (28-ounce) can whole peeled tomatoes, broken up with your hands
3 cups beef stock or canned, low-sodium beef broth
1 1/2 cups great northern beans
1 1/2 cups cooked and drained pinto beans
1 1/2 cups cooked and drained kidney beans
1 1/2 cups cooked and drained black beans
1 1/2 cups cooked and drained navy beans
2 tablespoons chopped cilantro leaves
Sour cream, grated Cheddar and chopped green onions, for garnishing, optional

Steps:

  • In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the bay leaves, tomatoes, and stock; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Add the cilantro, taste and adjust the seasoning, if necessary.
  • Serve hot, garnished with sour cream, grated cheese, and chopped green onions, if desired.

CAULIFLOWER AND BEAN CHILI



Cauliflower and Bean Chili image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 large bell peppers (1 green, 1 red), chopped
3 carrots, diced
Kosher salt
6 cloves garlic, finely chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon tomato paste
1/3 cup brewed coffee
1 28-ounce can whole peeled tomatoes (preferably fire- roasted), crushed by hand
2 tablespoons unsweetened cocoa powder
2 15-ounce cans pinto beans, undrained
1/2 head cauliflower, trimmed and coarsely grated on a box grater (or 3 cups pre-grated)
Freshly ground pepper
Assorted toppings

Steps:

  • 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.
  • Add the coffee and simmer until almost completely evaporated, about 30 seconds. Stir in the tomatoes, 2 cups water, the cocoa powder 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.

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