Cauliflower Green Chili
1
Points®
Total time: 1 hr 30 min • Prep: 40 min • Cook: 50 min • Serves: 12 • Difficulty: Easy
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
Jalapeño pepper
3 medium, 2 green and 1 red
Extra virgin olive oil
1 Tbsp
Uncooked onion
1 large, chopped
Poblano pepper
3 medium, halved, seeded, and chopped
Kosher salt
1 tsp, divided or salt
Black pepper
¼ tsp, freshly ground, divided, or to taste
Tomatillo
2 medium, husked, rinsed, diced
Garlic
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
Cauliflower
1 head(s), medium
Cilantro
¼ cup(s), chopped, plus torn leaves for garnish
Instructions
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
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