Cauliflower Green Chili

Make this chili up to 8 hours ahead and reheat before serving. Tasty toppings include chopped scallions, sliced radishes, shredded lettuce, lime wedges and hot sauce.

Ingredients

• 3 medium jalapeño pepper(s), 2 green and 1 red
• 1 large uncooked onion(s), chopped
• 3 medium poblano chile, halved, seeded, and chopped
• 1 tsp kosher salt, divided
• 2 medium tomatillo, husked, rinsed, diced
• 4 Tbsp chili powder
• 1 1⁄2 Tbsp ground cumin
• 1 tsp dried oregano (Mexican variety suggested)
• 1⁄2 tsp ground allspice
• 6 cup(s) reduced sodium vegetable broth
• 15 1⁄2 oz canned cannellini beans, rinsed, drained, mashed slightly with a fork
• 15 oz canned hominy, white variety, rinsed, drained
• 1 head(s), medium uncooked cauliflower
• 1⁄4 cup(s) cilantro, plus torn leaves for garnish
• 1⁄4 tsp black pepper
• 6 clove(s), medium garlic clove(s), finely chopped

Instructions

• Seed and chop green jalapenos; set aside. Seed and slice red jalapeno for garnish; set aside (leave some seeds in for extra heat, if desired).
• Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, poblanos, chopped jalapenos, 1/2 tsp salt and a few grinds pepper; cook, stirring frequently, until vegetables begin to soften, 5 minutes. Add tomatillos and garlic; cook until slightly softened, 3 minutes.
• Add chili powder, cumin, oregano and allspice; cook, stirring, until spices are toasted, 2 minutes (add a splash of water if mixture begins to stick). Add broth and beans; reduce heat to medium and simmer, stirring occasionally, until slightly thickened, 10 minutes. Add hominy; cook, stirring occasionally, until chili thickens slightly, 15 minutes.
• Meanwhile, core and trim large stems off cauliflower; coarsely grate florets on a box grater (you should get about 8 cups – some food stores sell fresh or frozen grated cauliflower if you want to cut back on prep time).
• Stir grated cauliflower into chili (15 minutes after you add hominy); cook 15 minutes and remove from heat. Stir in chopped cilantro; season with salt and pepper. Serve topped with sliced red jalapeno and cilantro leaves.

Serving size: 1 c
Notes
If the chili gets too thick, just loosen it with a little water or more broth.