Pioneer Woman Cauliflower Chili

Pioneer Woman cauliflower chili takes 45 minutes and three kinds of beans, mushrooms and sweet potato to make a thick, hearty vegetarian dinner. Save this easy vegetarian chili recipe for Super Bowl Sunday, tailgate parties or cold winter nights, because it's one-pot and meatless.

Brown the onion, sweet potato and garlic well before anything else goes in the pot, because that browning is where the chili gets its depth. Skip it and the vegetables just steam, so the finished chili tastes flat and watery.

Mushrooms and cauliflower stand in for the ground beef here, so the chili stays thick and chewy without any meat. A tablespoon of soy sauce and a little brown sugar, cooked until browned, then give it the savory, slightly sweet backbone you'd expect from a long simmer.

Pioneer Woman Cauliflower Chili

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

35

minutes

Cooking time

20

minutes

Calories

534

kcal

Chunks of sweet potato, cauliflower and mushrooms simmer with three kinds of beans in a smoky tomato broth. After a short boil it thickens into a chili that is hearty enough to eat as a full meal.

Ingredients

• 2 tbsp. olive oil
  

• 1 medium red onion, chopped
  

• 1 large sweet potato, cut into 1/2-inch pieces
  

• 4 garlic cloves, chopped
  

• 1 1/2 c. cremini mushrooms, roughly chopped
  

• 1/2 head cauliflower, cut into 1-inch florets (about 3 cups)
  

• 1 tsp. kosher salt, plus more to taste
  

• 1 tbsp. chili powder
  

• 2 tsp. ground cumin
  

• 2 tsp. smoked paprika
  

• 1 tsp. dried oregano
  

• 2 tbsp. soy sauce
  

• 1 tbsp. packed dark brown sugar
  

• 1 28-ounce can diced tomatoes, drained
  

• 1 c. tomato puree
  

• 2 c. vegetable broth
  

• 1 bay leaf
  

• 1 15-ounce can black beans, drained and rinsed
  

• 1 15-ounce can kidney beans, drained and rinsed
  

• 1 15-ounce can pinto beans, drained and rinsed
  

• Black pepper, to taste
  

• 1/8 tsp. cayenne pepper (optional)
  

• Chopped fresh cilantro, chopped avocado, and lime wedges, for serving
  

Directions

• Brown the vegetables: Heat 2 tablespoons olive oil in a large pot over medium heat, then add the chopped red onion, sweet potato and garlic. Cook, stirring, for 3 to 4 minutes until they start to brown.
• Soften the mushrooms: Add 1 1/2 cups chopped cremini mushrooms and the cauliflower florets, then season with 1 teaspoon kosher salt. Cook for 3 to 4 more minutes, until everything softens.
• Toast the spices: Stir in the chili powder, cumin, smoked paprika and oregano to coat the vegetables, about 1 minute. Then raise the heat to medium-high.
• Add soy sauce and sugar: Add the soy sauce and dark brown sugar to the pot. Cook, stirring, for about 1 more minute until everything is combined and browned.
• Add the tomatoes and broth: Pour in the drained diced tomatoes, tomato puree and vegetable broth, then drop in the bay leaf. Turn the heat to high and bring it to a boil.
• Simmer with the beans: Reduce the heat to medium and stir in the black beans, kidney beans and pinto beans. Cook for 7 to 8 minutes, until the chili is slightly thickened.
• Season and serve: Discard the bay leaf, then taste and add more salt, black pepper and the cayenne if you like some heat. Ladle into bowls and top with chopped cilantro, avocado and lime wedges.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen cauliflower in this chili?

Yes, frozen florets work fine since they soften in the pot anyway. Add them straight from the freezer and give the vegetables a minute or two longer to cook.

How long does cauliflower chili keep in the fridge?

It keeps in an airtight container in the fridge for about 4 days, and the flavor often gets better overnight. Reheat it on the stovetop with a splash of broth if it has thickened too much.

Can I make this chili ahead of time?

Yes, it's a good make-ahead dish because the spices have time to meld. Cook it a day early, refrigerate it, and warm it gently before serving with fresh cilantro, avocado and lime.

Can I make it in a slow cooker instead of a pot?

You can. Brown the vegetables and toast the spices on the stove first, then move everything to a slow cooker with the tomatoes, broth and beans. Cook it until the sweet potato is tender.

What's the most common mistake with this chili?

Rushing the first browning step is the biggest one, because the vegetables then steam instead of caramelize. Another is skipping the final taste, since canned beans and tomatoes often need extra salt at the end.