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“Recipe if from Food Network magazine. Made it, liked it; posted for safe keeping.”
READY IN:
2hrs 50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in large saucepan or Dutch oven over med-high heat. Add the onion, bell peppers, carrots, and 1/2 tsp salt; cook, stirring frequently, until carrots begin to soften, about 8 minute Add the garlic, and cook 2 more minute.
  2. Add chili powder, cumin, coriander, oregano, chipotle, tomato paste, and tortillas and cook, stirring until tomato paste is brick red, about 4 min (add a splash of water if ther mixture starts to stick).
  3. Add coffee, and simmer until almost completely reduced, about 30 sec.Stir in tomatoes, cocoa powder, beans, and 2 1/2 cups water, and bring to a simmer over low heat. Cook, stirring occasionally, until chili thickens slightly, about 1.5 hours.
  4. Meanwhile, trim the large stems off the cauliflower, and grate the flortes on a box grater. About 10 min before chili is done cooking, stir in the cauliflower. Cook 10 min then remove from the heat.
  5. Stir in cilantro and season with salt.
  6. Add water if too thick.

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