Cheesy White Chili with Cauliflower
- 1 tbsp (15 ml) vegetable oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 tbsp (15 ml) cumin seeds
- 1 tbsp (15 ml) dried oregano leaves
- 1 tbsp (15 ml) chili powder
- 1 tsp (5 ml) salt
- ½ tsp (2 ml) cracked black peppercorns
- 1 can (14 to 19 oz/398 to 540 mL) white kidney beans, drained and rinsed, or 1 cup (250 mL) dried white kidney beans, cooked and drained
- 3 cups (750 ml) vegetable stock
- 3 cups (750 ml) cauliflower florets, cooked for 4 minutes in salted boiling water and drained
- 1 to 2 jalapeño peppers, minced
- 1 green bell pepper, diced
- 2 cups (500 ml) shredded Monterey Jack cheese
- 4 oz (125 g) cream cheese, cut into ½-inch (1 cm) cubes and softened (optional)
- 1 can (4.5 oz/127 mL) chopped mild green chilies (optional)
- Finely chopped green onions (optional)
- Finely chopped cilantro (optional)
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cauliflower florets (3 cups)
- Cilantro (1)
- Cumin seeds (1 tbsp)
- Garlic (4 cloves)
- Green bell pepper (1)
- Green chilies, mild (1 can)
- Green onions (1)
- Jalapeno peppers (1)
- Kidney beans, white (1 can)
- Onions (2)
- Oregano, dried leaves (1 tbsp)
- Canned Goods
Vegetable stock (3 cups)
- Cooking & Baking
- Chili powder (1 tbsp)
- Peppercorns, cracked black (1/2 tsp)
- Salt (1 tsp)
- Vegetable oil (1 tbsp)
- Dairy
- Cream cheese (4 oz)
- Monterey jack cheese (2 cups)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published October 26, 2011 (1 year ago).
35 people saved this recipe.
