This recipe is from From Scratch.
My first book! From Scratch is a vegetarian cookbook intended for people just becoming comfortable in their own kitchens. Just like with Good and Cheap, the PDF is free. Print copies are a pricier than you might expect because this book is printed on demand (1 copy at a time).
This is a recipe from my first cookbook, From Scratch, and I still crave it in the winter. It’s creamy, spicy and delightfully different from your standard bowl of chili. Cauliflower and white beans make up the bulk of it and they both soak up a ton of great flavor. My friends used to beg me to make this, vegetarian or not. However, if the idea of veggie chili doesn’t sound so hot to you, you could try it with chicken or pork.
- 1 Tbsp olive oil
- 2 medium onions diced
- 3 cloves garlic finely diced
- 2 jalapeno finely diced
- 1 1/2 tsps cumin seeds
- 1 1/2 tsps oregano
- 1 tsp cayenne or to taste
- Salt and pepper to taste
- 3 cups white kidney beans drained
- 3 cups vegetable broth or 2 cups broth and 1 cup beer
- 1 head cauliflower chopped
- 2 anaheim chilies chopped (or 1 small can of green chilies)
- 4 ounces cream cheese diced
- 1/2 cup cheddar cheese grated
- scallions or cilantro finely chopped (optional)
If your chili isn't as thick as you like it, add a tablespoon of cornstarch, chickpea flour, or corn flour to a tablespoon of water. Stir it around to make a pasty liquid. Add this to the chili a few minutes before it’s done and it should thicken up the broth further.
This recipe is also wonderful in a slow cooker. Make the onion and bean mixture, then transfer it to a slow cooker for 8 to 10 hours on low heat or 4 hours on high heat. Add the cauliflower, chilies, cream cheese, and cheddar about 30 minutes before serving.