Chili with cauliflower and beans – a detailed recipe cooking. 
Photo of the dish: БенGoldstein Time: 2 hours. 10 min. Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 cans (425 gr. Each) Pinto beans (red mottled beans), do not drain the liquid
- 1/2 head of cauliflower, sorted into inflorescences and grated coarse grater
- 800 gr. canned peeled tomato in its own juice, crushed by hands
- 2 tbsp. l olive oil
- 1 large onion, chopped
- 2 large bell peppers (1 green, 1 red), chopped
- 3 carrots, diced
- 6 garlic cloves, minced
- 3 tbsp. l seasoning chili
- 1 tbsp. l ground cumin
- 1 tbsp. l tomato paste
- 1/3 Art. brewed coffee
- 2 tbsp. l cocoa powder
- Side dishes
Recipes with similar ingredients: Pinto beans, Cauliflower, sweet pepper, carrots, tomatoes, tomato paste, chili seasoning, cumin, cocoa, coffee
Recipe preparation:
- Heat olive oil in a large cauldron at a moderately high the fire. Add onions, bell peppers, carrots and 1/2 tsp. salt. Fry, stirring until carrots begin to soften, about 8 min Add garlic and cook until flavor appears, about 2 minutes. Add chili powder, cumin and tomato paste and cook, stirring until dark red, about 2 minutes.
- Add coffee and simmer until it evaporates, about 30 sec Stir with tomatoes, 2 tbsp. water, cocoa powder and beans with liquid. Simmer over medium-low heat, stirring occasionally until the mixture thickens, about 1 hour. 15 min
- Mix with grated cauliflower and cook until cooked, about 10 min Add some water if the chili is too thick. Season with salt and pepper. Serve chili with various side dishes. desire.
