Slow simmered cauliflower florets combined with black beans, fire roasted tomatoes and seasonings is a healthy, gluten and dairy free hearty vegetarian meal that’s loaded with flavor.
Our 20 year old recently made a statement that she wants to eat more vegetarian or pescatarian meals. I get it.
The way meat and poultry are raised and processed has changed a lot of over the years and can sometimes leave you feeling sluggish or bloated.
I’ve had this recipe for Cauliflower Black Bean Chili on my experimentation list for quite some time so now seemed like the perfect time to try it.
I don’t make a lot of vegetarian meals and you all know how I feel about seafood. However, I do like cauliflower and when cut down into larger florets, you get a substantial mouthful with every bite.
What Does Vegetarian mean?
A vegetarian is a person who doesn’t eat meat or other animal products. This makes it a little more challenging to get the protein the body needs to sustain itself.
This vegetarian chili serves four people, takes an hour to make and was so hearty and delicious. It also goes perfectly over some steamed rice.
I’m not sure if she’ll fully decide to eat this way, but its certainly a healthy, meatless dinner option.
For this recipe you’ll need the following ingredients:
Cauliflower: Since you’ll be simmering the chili for about 45 minutes, I highly recommend using fresh cauliflower instead of frozen. Frozen cauliflower florets are already soft and when mixing with the rest of the ingredients, it may break apart too much and the chili will turn to mush.
Black Beans: Black beans; as well as other canned beans, are a staple at our house. They’re great to add additional protein to meals. Just make sure you rinse them under cold water in a mesh strainer until they run clear before adding them to the chili.
Scallions: As much as I used to love onions, I can’t tolerate them like I used to so I use scallions or green onions instead. You can substitute your favorite chopped onion variety in this recipe.
Tomato Paste: My personal favorite brand is Hunts. Tomato paste is concentrated which helps add a meaty texture to slow cooked meals.
Water: I used the 6-ounce tomato paste can and filled it twice to add the water.
Chili Powder: We don’t like our food overly spicy so I’d suggest to start with 1 teaspoon and adjust the seasoning to your liking after you remove the lid from the Dutch oven to finish cooking that last 15 minutes.
How to cut a whole cauliflower into florets?
Cutting a whole cauliflower is easy and only takes a few minutes. Here’s how to cut down a whole cauliflower into florets.
- Cut whole cauliflower in half; then again to make four quarters.
- Next, cut the core out on the diagonal; then you can break the pieces apart into florets with your hands (or a small knife)
- Rinse the florets under water in a colander to remove any excess dirt and debris.
How do you make Cauliflower Black Bean Chili?
Add all of the ingredients to a 3-quart Dutch oven; mix well to ensure all of the cauliflower is covered and the paste has dissolved.
Place the lid on the pot; then cook on low heat covered for 30 minutes. Stir every 5-10 minutes to make sure the heat isn’t too high and the cauliflower isn’t sticking to the bottom of the pot.
Remove the lid and cook for an additional 15 minutes on medium high heat or until the liquid has mostly absorbed and chili is thick and hearty.
Leftovers and Storage
Leftover cauliflower chili will keep in a sealed airtight container in the refrigerator for approximately 4 days or in the freezer for about 3 months.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Chili Recipes
- Hearty Chorizo Chili
- Black Bean, Chicken and Spinach Chili
- Quinoa Chili
- Garden Vegetable Beef and Bean Chili
- Pumpkin Chili
- Vegetarian Three Bean Chili (Slow Cooker)
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Cauliflower Black Bean Chili
- Add all of the ingredients to a 3-quart Dutch oven; mix well to ensure all of the cauliflower is covered and the paste has dissolved.
- Place the lid on the pot; then cook on low heat covered for 30 minutes. Stir every 5-10 minutes to make sure the heat isn't too high and the cauliflower isn't sticking to the bottom of the pot.
- Remove the lid and cook for an additional 15 minutes on medium high heat or until the liquid has mostly absorbed and chili is thick and hearty.