Walnut Cauliflower Chili

As we head further into fall, for my Wisconsin friends I guess I could say winter, I have been so excited to try some new warm recipes. 

This week I was inspired to create a plant-based childhood favorite: CHILI

This chili is packed with energy, omega-3 fatty acids, and vegetables!

Walnuts and avocados are packed with omega-3 fatty acids 

Beans offer a boatload of fiber

Cauliflower, red peppers, and onions are filled with Vitamin C and antioxidants 

Omega-3 fatty acids decrease brain fog and improve mental clarity 

Fiber promotes good gut bacteria and leaves us feeling energized 

Antioxidants and Vitamin C strengthen our immune system, so we can spend less time being sick or more time on things that bring us joy

I am always up for trying something new as far as recipe creation and taste go, and this recipe gave me both! Can you tell from the picture it is meatless? The base of this chili is a homemade walnut-cauliflower crumble (using a food processor or blender), which gives a meat-like texture. Chili powder, cumin, and oregano give just the right amount of spice and flavor.

The original recipe calls for 3 cups water or vegetable both. However, I found if you enjoy a thicker chili, 1.5 cups of water plus the juices from the tomatoes is the perfect amount of liquid.

I highly recommend this chili as you meal prep for the week ahead. Are you willing to give it a try?

Walnut Cauliflower Chili

Servings: 4-6 Cook Time: 20 min Prep Time: 10 min Total Time: 30 min

Ingredients:

1 head cauliflower, about 4 cups florets

1 cup toasted walnuts (to toast walnuts- heat in oven on 400 for 5-8 minutes or until just turning rich brown in color)

2 1/2 Tbsp chili powder

3 tsp cumin powder

1/2 tsp oregano

1 1/2 tsp salt

1 Tbsp olive or safflower oil

1/2 red or yellow onion, diced

2 garlic cloves, minced

1 medium sized red bell pepper, diced

1 tsp cumin seeds

1 15 oz can dark red kidney beans drained and rinsed

1 15 oz can pinto beans, drained and rinsed

1 28 oz can diced tomatoes

1 1/2 cups water or low-sodium vegetable broth

2 tsp veggie bouillon paste or 1 veggie bouillon cube

1/2 cup cilantro (for garnish)

Instructions:

1. To make the walnut cauliflower crumble: Place the cauliflower and toasted walnuts in a food processor. Add 1 Tbsp of chili powder, 2 tsp cumin powder, oregano, and ½ tsp salt, and pulse until it’s the size of rice. You may have to do this in batches if you have a small food processor.

2. Warm oil in medium high heat in a large pot.

3. Add the onions, garlic, and bell pepper, and sauté until onions are translucent.

4. Add the remaining chili powder, cumin powder, and cumin seeds to toast.

5. Stir in the cauliflower walnut crumble, and cook for about 3 minutes.

6. Add the beans, tomatoes, and water or broth. If you are using water, add the vegetable bouillon now too.

7. Bring to a simmer, and cook for 10 minutes.

8. Season to taste with more salt.

9. Serve with fresh cilantro.

10. Can be kept in refrigerator up to 4-5 days.

Let me know what you think once you try it off yourself; I would love to hear!

[This recipe was modified from Jenne Claiborne]