Spicy Vegetarian Chili

Total Time: 2 hrs 50 mins Preparation Time: 40 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 large bell peppers, chopped
• 3 medium carrots, finely chopped
• salt, to taste
• 6 garlic cloves, finely chopped
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons dried oregano
• 1 chipotle chile in adobo, chopped
• 1 tablespoon tomato paste
• 2 corn tortillas, torn into pieces
• 1/2 cup brewed coffee
• 28 ounces plum tomatoes, crushed by hand
• 2 tablespoons unsweetened cocoa powder
• 2 (15 ounce) cans pinto beans, drained and rinsed
• 1/2 head cauliflower
• 1/2 cup cilantro, finely chopped

Recipe

• 1 heat olive oil in large saucepan or dutch oven over med-high heat. add the onion, bell peppers, carrots, and 1/2 tsp salt; cook, stirring frequently, until carrots begin to soften, about 8 minute add the garlic, and cook 2 more minute.
• 2 add chili powder, cumin, coriander, oregano, chipotle, tomato paste, and tortillas and cook, stirring until tomato paste is brick red, about 4 min (add a splash of water if ther mixture starts to stick).
• 3 add coffee, and simmer until almost completely reduced, about 30 sec.stir in tomatoes, cocoa powder, beans, and 2 1/2 cups water, and bring to a simmer over low heat. cook, stirring occasionally, until chili thickens slightly, about 1.5 hours.
• 4 meanwhile, trim the large stems off the cauliflower, and grate the flortes on a box grater. about 10 min before chili is done cooking, stir in the cauliflower. cook 10 min then remove from the heat.
• 5 stir in cilantro and season with salt.
• 6 add water if too thick.