Vegetarian Cauliflower Chili

This easy healthy vegetarian chili recipe is extremely low in fat and packed with Vitamin C! This dish can be made in under 30 mins and cooked for either 2 and half hours on high or 4 hours on low! Perfect for meal prep or a busy weeknight dinner — make at lunchtime and its ready by the time you get home! This healthy chili recipe is so flavorful you won’t even notice that there isn’t any meat in it! – Kara, The Accidental Chef

Serves 8

Ingredients:

• 1 1/2 cup of reduced sodium black beans, drained and rinsed
• 1.8 cups of reduced sodium white beans, drained and rinsed
• 1 1/2 head of cauliflower
• 2 1/2 cups of diced tomatoes & green chilies
• 1 orange bell pepper, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 2 tbsp. of cumin
• 2 tbsp. of chili powder
• 3 15 oz cans of no salt added tomato sauce
• 2 reduced sodium taco seasoning packets

Directions:

Add the rinsed and drained beans to the crock pot.

Add the tomatoes and chilies with the liquid into the crock pot.

Dice the bell peppers and put them into the crock pot.

Cut the cauliflower heads in half. Trim of the stems and throw them into food processor – one half at a time.

Place the cauliflower rice into the crock pot.

Add the cumin, chili powder, and taco seasoning.

Stir together – making sure everything is evenly mixed.

Add the tomato sauce and stir again to make sure everything is evenly coated and mixed well.

Cover and cook on low for 4 hours or on high for 2 hours and 30 mins.

Top with cilantro or avocado slices or cheese!

Enjoy!

Serves 8 | Calories per serving: 239 | Fat: 1.1 grams | Carbs: 46.1 grams | Net Carbs: 34.3 grams | Protein: 10.7 grams