Vegan Cauliflower Black Bean Chili

Vegan Cauliflower Black Bean Chili

There’s nothing like the aroma of a pot of hearty, earthy chili simmering on the stove on a cool autumn day. This vegan cauliflower black bean chili is a healthy and just-as-hearty rendition of traditional chili, made with cauliflower, sweet bell peppers, tomatoes, and protein-packed black beans, seasoned with earthy cumin, cayenne, chili powder.

My family loves a nice, hearty bowl of chili, usually accompanied by freshly sliced avocado, a dollop of Greek yogurt and garnished with fresh parsley. I love making this one-pot meal since it requires little effort to prepare and I can make enough for leftovers, plus ready-to-serve freezer meals for busy weeknights. This recipe is a winner in my home-for me, since I follow a predominantly vegan diet, and for my husband and kids who love chili. This vegan cauliflower black bean chili appeases the family with its earthy flavours, chunky texture, and delicious flavour, and also allows for me to enjoy a meatless meal without having to prepare a separate meal for myself!

Vegan Cauliflower Black Bean Chili

Serve this delicious, wholesome vegan chili to the family on meatless Mondays or any day of the week, for that matter! It’s delicious served as is, but adding a dollop of Greek yogurt (for non-vegans), creamy avocado, and parsley adds freshness and another depth of flavour to this one-pot wonder.

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Vegan Cauliflower Black Bean Chili

2015-11-18
: Serves 2-4
: 5 min
: 25-30 min

There’s nothing like the aroma of a pot of hearty, earthy chili simmering on the stove on a cool autumn day. This vegan cauliflower black bean chili is a healthy and just-as-hearty rendition of traditional chili, made with cauliflower, sweet bell peppers, tomatoes, and protein-packed black beans, seasoned with earthy cumin, cayenne, chili powder. My …

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Vegan Cauliflower Black Bean Chili
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Ingredients
    1 small red onion, finely diced
  • 1/2 medium red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • 1 garlic clove, finely diced
  • 1 whole head of cauliflower, florets removed and finely chopped
  • 1 28oz can of whole tomatoes
  • 1 190z can pureed tomatoes
  • 1 tsp. dried cumin
  • 3-4 tbs. chili powder
  • 1/4 tsp. cayenne pepper (optional)
  • 1 19oz can black beans, drained
  • salt and pepper to taste
  • 2 tbs. extra virgin olive oil
  • 2 tbs. finely diced fresh parsley, for garnish
Directions

Heat olive oil in a medium pot on medium heat for 1-2 minutes. Add the finely diced onion, peppers, and garlic and saute for 5-7 minutes or until translucent. Add the cauliflower florets and cook for 4-5 minutes or until lightly browned on some sides.

Add the tomatoes and spices and bring to a boil on high heat. Once boiling, reduce to simmer and cook (covered) for 20-25 minutes. Remove the lid and continue to cook (uncovered) for another 20-25 minutes until thickened and the cauliflower is fork tender. Add the beans and stir in to heat through for 1-2 minutes then turn off the heat.

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