Cauliflower Chili

Servings: 6 servings

Time:

Ingredients:

2 tablespoons avocado oil

2 cups (270g) small to medium cauliflower florets

1 large sweet potato, cut into ½- to 1-inch pieces

1 yellow onion, coarsely chopped

3 garlic cloves, minced

One 28-ounce (794g) can fire-roasted diced tomatoes

One 15-ounce (425g) can black beans, drained and rinsed

2 tablespoons chili powder

4 teaspoons ground cumin

½ teaspoon chipotle chile powder

¼ teaspoon sea salt

Sour cream, fresh (or frozen and thawed) corn kernels, chopped fresh cilantro, avocado slices and shredded cheddar, optional, for serving

Directions:

1. Heat the avocado oil in a large pot over medium-high heat. Add the cauliflower, sweet potato and onion, and cook, stirring occasionally, until the veggies begin to soften and the onion starts to brown, 8 to 10 minutes. Add the garlic and cook for about 3 minutes.

2. Add 2½ cups (600mL) water, the diced tomatoes, black beans, chili powder, cumin, chipotle chile powder and salt. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook until the chili thickens a bit and is less watery, 5 to 10 minutes.

3. Transfer to individual bowls and serve with the desired toppings: sour cream, corn, cilantro, avocado slices and cheddar. The chili will keep in an airtight container in the fridge for about a week.