- Cauliflower Mixture:
1 medium cauliflower, chopped in food processor
1 tablespoon olive oil
1/2 - 1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon dried basil
1 teaspoon ground cumin
salt & pepper to taste
- Onion/Bean Mixture:
2 onions, diced
2 cloves garlic, minced
1 green pepper, diced
1 Anaheim chili, diced
2 large tomatoes, diced
1 (29 oz./822g) can tomato sauce
1 (15 oz./424g) can dark red kidney beans with liquid
1 (15 oz./424g) can light red kidney beans with liquid
1 (15 oz./424g) can pinto beans with liquid
2 Tablespoons honey or maple syrup
Zest and juice of one lime
- Wash and remove center of cauliflower. Break up remaining cauliflower and place in food processor. Process lightly into little pieces. Place in pan with 1 tablespoon heated olive oil. Cook for several minutes. Add seasonings and sprinkle with salt and pepper. Continue to cook on medium heat until cauliflower is soft and flavorful.
- In large soup pot combine onion, garlic, green pepper and Anaheim chili. Cook until soft. Add 2 cups (480 ml) of chopped fresh tomatoes and continue to cook for 5 minutes. Add tomato sauce, beans, lime zest, lime juice and cauliflower. Bring to a boil and simmer for 5 minutes. ENJOY!
Also check out my Cauli-Bean Tacos and all the health benefits of cauliflower.