Servings: 6 servings
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
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.