Spicy Vegetarian Chili

Ingredients

• 30 ounce pinto beans drained and rinsed canned
• 28 ounce canned tomatoes whole crushed canned
• 3 medium carrots finely chopped
• 0.5 head cauliflower 
• 3 tablespoons chili powder 
• 0.5  to 1 chipotle chile pepper in adobo sauce chopped
• 0.5 cup hot-brewed coffee brewed
• 2  corn tortillas 
• 0.5 cup cilantro leaves fresh finely chopped for topping
• 6 cloves garlic finely chopped
• 2 teaspoons ground coriander 
• 1 tablespoon ground cumin 
• 8 servings kosher salt 
• 2 tablespoons olive oil extra-virgin
• 1 large onion chopped
• 2 teaspoons oregano dried
• 2 large bell peppers green red chopped (1 , 1 )
• 1 tablespoon tomato paste 
• 2 tablespoons cocoa powder unsweetened

Equipment

• bowl
• sauce pan
• ladle
• dutch oven
• box grater

Directions

1. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat.
2. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes.
3. Add the garlic and cook 2 more minutes.
4. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick).
5. Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
6. Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt.
7. Add some water if the chili is too thick. Ladle into bowls and add toppings.
8. Photograph by Con Poulos