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?Cauliflower+pinto bean chili (oil-free, gluten-free)? This turned out super delicious friends. Serve with rice, pasta or quinoa. ?Hope you make it! Hope you have a fantastic Tuesday ?.
?Recipe: In heated saucepan, cook 1 large finely chopped onion and 4 minced garlic cloves in a little vegetable broth (or olive oil or splash water) until onion softened. Add 1 tbsp chili powder, 1 tsp cumin, 1/4 tsp chipotle, 1/4 tsp garlic powder, 1/4 tsp onion powder and cook another 30 seconds while stirring, adding more broth (or water) as needed. Mix in 2 tbsp tomato paste. Add 1 head cauliflower (chopped into florets) and mix. Add 2-15oz cans crushed tomatoes, 1 tbsp apple cider vinegar and 1 tbsp Dijon mustard and stir well. Simmer (covered) until cauliflower is fork tender, about 10-15 minutes. Add 1-15oz can pinto beans beans and cook a few more minutes until heated through. Add a generous amount of fresh thyme leaves, several turns black pepper and salt to taste. Enjoy!
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