Cauli-Bean Chili

Serves 8

    Cauliflower Mixture:
    1 medium cauliflower, chopped in food processor
    1 tablespoon olive oil
    1/2 - 1 tablespoon chili powder
    1 teaspoon oregano
    1 teaspoon dried basil
    1 teaspoon ground cumin
    salt & pepper to taste
    Onion/Bean Mixture:
    2 onions, diced
    2 cloves garlic, minced
    1 green pepper, diced
    1 Anaheim chili, diced
    2 large tomatoes, diced
    1 (29 oz./822g) can tomato sauce
    1 (15 oz./424g) can dark red kidney beans with liquid
    1 (15 oz./424g) can light red kidney beans with liquid
    1 (15 oz./424g) can pinto beans with liquid
    2 Tablespoons honey or maple syrup
    Zest and juice of one lime

  1. Wash and remove center of cauliflower. Break up remaining cauliflower and place in food processor. Process lightly into little pieces. Place in pan with 1 tablespoon heated olive oil. Cook for several minutes. Add seasonings and sprinkle with salt and pepper. Continue to cook on medium heat until cauliflower is soft and flavorful.
  2. In large soup pot combine onion, garlic, green pepper and Anaheim chili. Cook until soft. Add 2 cups (480 ml) of chopped fresh tomatoes and continue to cook for 5 minutes. Add tomato sauce, beans, lime zest, lime juice and cauliflower. Bring to a boil and simmer for 5 minutes. ENJOY!