Cheesy Crock Pot White Cauliflower Chili Recipe

ingredients

1 tablespoon vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 tablespoon cumin seeds
1 tablespoon dried oregano leaves
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 can (15 ounce size) white kidney beans, drained and rinsed
3 cups vegetable stock
3 cups cauliflower florets, cooked for 4 minutes in salted boiling water and drained
1 jalapeno pepper, minced (more if desired)
1 green bell pepper, minced
2 cups shredded monterey jack cheese
4 ounces cream cheese, cut into 1/2 inch cubes and softened
1 can (4 ounce size) chopped mild green chiles
finely chopped green onions, optional, for garnish
finely chopped cilantro, optional, for garnish

directions

In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add beans and stock and stir to combine.

Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until hot and bubbling. Stir in cauliflower, jalapeno pepper, green pepper, Monterey jack cheese, and cream cheese and chilies, if using. Cover and cook on high for 25 to 30 minutes, until the green peppers are softened and cauliflower is heated through. Ladle into bowls and garnish as desired with chopped green onions and cilantro.

If you prefer thicker chili, mash some or all of the beans or puree in a food processor before adding to the recipe.

nutrition data

894 calories, 35 grams fat, 101 grams carbohydrates, 49 grams protein per serving.

reviews & comments

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