Cauliflower Chili

A hearty vegetarian chili packed with cauliflower, sweet potato, and three types of beans. This comfort food dish features bold flavors from smoked paprika, cumin, and chili powder. The addition of soy sauce and brown sugar creates a rich, complex flavor profile that makes this plant-based chili incredibly satisfying.

Servings: 6
Category: Entrees
Source: The Pioneer Woman

Recipe

Servings

Prep:15 minutes

Cook:35 minutes

Total:50 minutes

Ingredients

• 30 ml olive oil
• 1 red onion, chopped
• 1 sweet potato, cut into 1/2-inch pieces
• 4 garlic cloves, chopped
• 355 ml cremini mushrooms, roughly chopped
• 710 ml cauliflower, cut into 1-inch florets
• 5 ml kosher salt
• 15 ml chili powder
• 10 ml ground cumin
• 10 ml smoked paprika
• 5 ml dried oregano
• 30 ml soy sauce
• 15 ml dark brown sugar, packed
• 794 g diced tomatoes, drained
• 237 ml tomato puree
• 473 ml vegetable broth
• 1 bay leaf
• 425 g black beans, drained and rinsed
• 425 g kidney beans, drained and rinsed
• 425 g pinto beans, drained and rinsed
• Black pepper, to taste
• 1 ml cayenne pepper (optional)
• Chopped fresh cilantro, for serving
• Chopped avocado, for serving
• Lime wedges, for serving

Directions

1. Heat olive oil in a large pot over medium heat. Add red onion, sweet potato, and garlic. Cook, stirring, until starting to brown, 3 to 4 minutes
2. Add mushrooms and cauliflower, season with salt, and cook until softened, 3 to 4 more minutes
3. Add chili powder, cumin, paprika, and oregano. Stir to coat vegetables, about 1 minute
4. Increase heat to medium-high. Add soy sauce and brown sugar. Cook, stirring, until browned, about 1 more minute
5. Add diced tomatoes, tomato puree, vegetable broth, and bay leaf. Bring to a boil
6. Reduce heat to low and simmer, partially covered, for 20 minutes
7. Add black beans, kidney beans, and pinto beans. Simmer for 10 more minutes
8. Remove bay leaf and season with black pepper and cayenne pepper if using
9. Serve hot topped with chopped cilantro, avocado, and lime wedges

Notes

This vegetarian chili is packed with protein from three types of beans and gets great texture from cauliflower and sweet potato. The combination of soy sauce and brown sugar adds an unexpected umami depth that makes this plant-based dish incredibly satisfying. Perfect for meal prep and freezes well.

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Generated from recipe data on August 25, 2025