Photo of Cauliflower Green Chili by WW

Cauliflower Green Chili

Points® value
Total Time
1 hr 30 min
40 min
50 min
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.


Jalapeño pepper

3 medium, 2 green and 1 red

Extra virgin olive oil

1 Tbsp

Uncooked onion

1 large, chopped

Poblano chili pepper

3 medium, halved, seeded, and chopped

Kosher salt

1 tsp, divided or salt

Black pepper

¼ tsp, freshly ground, divided, or to taste


2 medium, husked, rinsed, diced


6 clove(s), finely chopped

Chili powder

4 Tbsp

Ground cumin

1½ Tbsp

Dried oregano

1 tsp, (Mexican variety suggested)

Ground allspice

½ tsp

Low sodium vegetable broth

6 cup(s)

Canned cannellini beans

15½ oz, or pinto beans, rinsed, drained, mashed slightly with a fork

Canned hominy

15 oz, white variety, rinsed, drained


1 head(s), medium


¼ cup(s), chopped, plus torn leaves for garnish


  1. 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).
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Serving size: 1 c


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