No Bean Cauliflower Veggie Chili
This morning was one of the coldest morning we have ever had in September here in the northwest! Almost felt like we skipped right past fall into winter! The ground was frosty and snow was falling in the mountains! We are leaning in hard, fire is burning, hot coffees, blankets, slippers, the whole deal. All we need now is a delicious warm and filling dinner to finish off the day. Why not a tasty no bean cauliflower veggie chili?! No beans or meat doesn’t mean no protein, adding in quinoa helps take care that. Riced cauliflower adds great texture and along with bell peppers brings in some veggie nutrients as well.
Ingredients:
- 1 tbsp olive oil
- 1 diced onion
- 2 cups diced bell peppers
- 1 tbsp chopped garlic
- 1 cup sweet corn
- 2 tbsp tomato paste
- 1 can diced tomatoes
- 1 can tomato sauce
- 2 cups riced cauliflower
- 1 cup cooked quinoa
- 1.5 tbsp chili powder
- 1.5 tbsp cumin
- 1 tbsp sugar
- 1 tsp salt
- pepper to taste
- 1 cup vegetable broth
No Bean Cauliflower Veggie Chili Instructions:
It’s fall, and everyone knows what mean, time to pull out your slow cooker/instant pot! We love using our instant pot for autumn chilis and stews. First thing you will want to do is set your instant pot to saute. Add in your olive oil, diced onion, garlic, and bell peppers. Then cook until onions are softened. Now add in quinoa, riced cauliflower, tomato sauce, tomatoes, sweet corn, tomato paste, seasonings, and broth. Next place instant pot lid on and lock into high pressure setting. Use soup setting on low. Finally cook for twenty minutes and then release pressure. Serve by itself or with sour cream, cheddar cheese, or your own favorite chili toppings.
No Bean Cauliflower Veggie Chili
Equipment
- instant pot
Ingredients
- 1 tbsp olive oil
- 1 diced onion
- 2 cups diced bell peppers
- 1 tbsp chopped garlic
- 1 cup sweet corn
- 2 tbsp tomato paste
- 1 can diced tomatoes
- 1 can tomato sauce
- 2 cups riced cauliflower
- 1 cup cooked quinoa
- 1 1/2 tbsp chili powder
- 1 1/2 tbsp cumin
- 1 tbsp sugar
- 1 tsp salt
- pepper to taste
- 1 cup vegetable broth
Instructions
- First thing you will want to do is set your instant pot to saute.
- Add in your olive oil, diced onion, garlic, and bell peppers. Cook until onions are softened.
- Add in quinoa, riced cauliflower, tomato sauce, tomatoes, sweet corn, tomato paste, seasonings, and broth.
- Place instant pot lid on and lock into high pressure setting. Use soup setting on low. Cook for twenty minutes and then release pressure.
- Serve by itself or with avocados, sour cream, cheddar cheese, or your own favorite chili toppings.
More Falltastic Recipes
- Jalapeno Cheddar Cornbread by Peas and Crayons. (so good with this chili!)
- Potato Soup Slow Cooker
- Pumpkin Coconut Soup
Great chili very balanced spices!
Added some additional cayenne to spice it up!