Sweet Potato Cauliflower Chili
January 16, 2015

Sweet Potato Cauliflower Chili
For: 20 Bowls
- 2 Onions (diced)
- 13 Jalapenos (diced, seeds removed)
- 3 Cloves Garlic Minced
- 1 Quart Veggie Stock
- 2 Cups Water
- 1 Can Chipotle Peppers in Adobo
- 20 Dried Arbol Chiles (seeds removed)
- 2 Sweet Potatoes large diced
- 1 Head Cauliflower rough chopped
- 1 Can Black beans
- 1 Can Pinto Beans
- 1 Tablespoon Cumin
- 1 Teaspoon Coriander
- 1 Pinch Cinnamon
- 1/2 Cup Cornmeal
- More water if needed
Instructions
- Microwave the stock for a few minutes until warm. Add the chiles and the chipotle. Allow to sit for 30 minutes. Blend until smooth.
- Add the onion to a pot with some oil and cook about 20 minutes until lightly brown. Add the jalapenos. Cook 6 or 7 minutes. Add the garlic and cook 2 minutes. Add in the veggie-chile mixture.
- Also add in the sweet potato and beans. Cook about an hour until the sweet potato is tender. Add in the cauliflower after the first hour. Cook about 10 minutes. Add in the cornmeal and cook another 5 or so minutes Add a splash of water if needed. Remove from heat and serve.