Spicy Vegetarian Chili
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 large bell peppers (1 green, 1 red), chopped
- 3 medium carrots, finely chopped
- Kosher salt
- 6 cloves garlic, finely chopped
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 1/2 to 1 chipotle chili pepper in adobo sauce, chopped
- 1 teaspoon adobo sauce (from the chipotle pepper above)
- 1 tablespoon tomato paste
- 1/2 cup brewed coffee
- 1 28-ounce can whole plum tomatoes, crushed by hand
- 2 tablespoons unsweetened cocoa powder
- 2 15-ounce cans pinto beans, drained and rinsed
- 1/2 head cauliflower
- 1/2 cup finely chopped fresh cilantro, plus torn leaves for topping (optional)
- Shredded cheddar cheese, sliced scallions or low-fat Greek yogurt, for topping (optional)
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 frequently until the carrots being to soften (about 8 minutes). Add the garlic and cook for two more minutes.
Add the chili powder, cumin, coriander, chipotle, adobo sauce and tomato paste and cook, stirring frequently, until the tomato paste in brick red, about 4 minutes. Keep an eye on the mixture as it cooks and add a splash of water if it gets too dry and starts to stick to the pan.
Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups of water and bring to a simmer, over low heat. Cook, stirring occasionally until the chili thickens slightly, about 1 1/2 hours.
Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, add in the grated cauliflower and stir. Cook for 10 minutes and then remove from heat. Stir in the cilantro and season with salt and pepper to taste. Ladle the chili into bowls and serve with toppings.