Cauliflower Chili Is The Perfect Autumn Dinner
"Black beans, kidney beans, pinto beans, and mushrooms make it extra hearty!..."
INGREDIENTS
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2 tbsp. olive oil
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1 medium red onion, chopped
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1 large sweet potato, cut into 1/2-inch pieces
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4 garlic cloves, chopped
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1 1/2 c. cremini mushrooms, roughly chopped
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1/2 head cauliflower, cut into 1-inch florets (about 3 cups)
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1 tsp. kosher salt, plus more to taste
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1 tbsp. chili powder
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2 tsp. ground cumin
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2 tsp. smoked paprika
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1 tsp. dried oregano
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2 tbsp. soy sauce
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1 tbsp. packed dark brown sugar
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1 28-ounce can diced tomatoes, drained
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1 c. tomato puree
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2 c. vegetable broth
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1 bay leaf
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1 15-ounce can black beans, drained and rinsed
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1 15-ounce can kidney beans, drained and rinsed
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1 15-ounce can pinto beans, drained and rinsed
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Black pepper, to taste
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1/8 tsp. cayenne pepper (optional)
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Chopped fresh cilantro, chopped avocado, and lime wedges, for serving
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