Cauliflower Green Chili

2 SmartPoints®
Published October 5, 2017
Total Time: 1:30 Prep Time: 0:40 Cook Time: 0:50 Serves: 12 Difficulty: Moderate

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.


  • 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


  • 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
If the chili gets too thick, just loosen it with a little water or more broth.