The leaves are changing, carved pumpkins are out on the front porch of almost every house, it's starting to get really cold at night. It's fall -- and chili season. Josh and I have come up with a wacky recipe that'll spice up your fall and keep you warm all night long. This chili is slow cooked so the flavors are thoroughly absorbed. It's a white bean chili that looks a bit unconventional, but has flavors that will not disappoint. It's smokey, has heat that packs a punch, and a combination of fresh and savory flavors.
Okay, so maybe cauliflower chili doesn't sound so appealing, but I hope this recipe can change your mind.
I will say, there is a lot of prep work that goes into this recipe, so I wouldn't go into this thinking it's just going to be a quick-dump slow cooker recipe. It's not, but if you're looking for a damn good chili, all the prep is worth it.
Add everything to the crockpot, let sit, stirring occasionally for about 5 hours.
Okay, so maybe cauliflower chili doesn't sound so appealing, but I hope this recipe can change your mind.
I will say, there is a lot of prep work that goes into this recipe, so I wouldn't go into this thinking it's just going to be a quick-dump slow cooker recipe. It's not, but if you're looking for a damn good chili, all the prep is worth it.
What You'll Need:
-A blender and Crockpot
for the Roasted Cauliflower:
-Half a head of cauliflower, chopped into florets.
-1 Tbsp Olive Oil
-1/4 tsp Garlic Powder
-1/4 tsp Onion Powder
-1/4 tsp Smoked Paprika
-1/2 tsp Crushed Red Pepper
-1/4 tsp Cumin
-1/4 tsp Salt
-1/4 tsp Pepper
-1/2 Cup Vegetable Stock
for the Chicken:
-2 Large Chicken Breasts
-1 7 Oz can of Chipotles in adobo, removed from sauce and rinsed
-1 small Clove Garlic
-1/2 tsp Molasses
-1 tsp Worcestershire
-a Squirt of Lime per Chicken Breast
-1/4 tsp Pepper
-Pinch of Salt per Breast
for the Veggies:
-1/2 White Onion
-1/2 tsp Olive Oil
-1 small Clove Garlic
-1 tsp Brown Sugar
-1 Poblano Pepper halved and roasted in the oven
-you'll need less than a 1/4 tsp per pepper, and salt and pepper for each half
for the Crockpot:
-1/2 tsp Olive Oil
-1 15 Oz Can Corn
-1 15 Oz Can Great Northern Beans
-1 Cup Chicken Stock
-1 Large Clove Garlic
-1/4 tsp Cumin
-1/2 tsp Chili Powder
-1/2 tso Smoked Paprika
-1/4 tsp Salt
-1/4 tsp Pepper
for the Garnish:
-1/2 Lime
-1 Tbsp Cilantro
-Tortilla Strips (you can either buy these or bake your own using fresh tortillas)
-1/4 Cup White Cheddar shredded
I know this sounds like a lot, but managing all your prep work makes the whole process pretty manageable.... so, here goes nothing:
1. Start off with chopping: mince all the garlic, the onion, and half the poblano pepper. If you bought a head of cauliflower, cut it into florets. Set everything aside. Remove the chipotle peppers from the can and rinse them off. Bring out the crockpot, and set it to low. You'll end up periodically adding ingredients throughout the recipe.
2. Pre-heat the oven to 400º F, you'll be using it to roast a lot! Prepare your chicken by placing it in an oven safe dish and seasoning it with salt, pepper and a small clove worth of garlic. Sprinkle the chicken with lime, and cover it with the Worcestershire, and molasses. Make sure both sides of the chicken are covered, and put the chipotle peppers in the same dish. Cover with plastic wrap and store in the fridge until you are ready to cook it.
3. Put the cauliflower in a bowl and mix it together with olive oil, garlic powder, onion powder, paprika, crushed red pepper, cumin, and salt and pepper. Rub the poblano with oil, salt and pepper. Place both the cauliflower and poblano in the oven on a baking sheet, and bake for 15-20 minutes or until slightly browned. Be sure to keep an eye on the veggies, flipping them at least once.
4. Heat 1/2 tsp of oil in a pan, and add a pinch of garlic. Once fragrant, add the onions and brown sugar. Coat the onions and stir frequently till the onions have caramelized.
5. Add 1/2 tsp olive oil, garlic, onions to the crockpot. Add the full can of corn, and beans, the chicken stock, and all the spices. Leave it uncovered. Remove the cauliflower and poblano from the oven and set aside to cool until they have cooled enough to be handled.
6. Cut the poblano into half inch cubes and add it to the crockpot. Put the roasted cauliflower, and vegetable stock in a blender, pulse until it is pureed. Add this to the crockpot as well.
7. Heat another pan over medium-high heat and sear the chicken. Once both sides have been charred transfer the chicken back onto the oven safe dish and put in the oven for about ten minutes, until it's cooked all the way. When the chicken is totally cooked pull or shred it into bite size pieces and add it to the crock pot. Put the chipotle peppers in the crockpot as well for added smokey flavor, but remember to pull them out before serving!
8. Stir everything together and cover the crockpot, allow to sit for 4-5 hours. Add the garnish before serving. As always, enjoy! :)
Roasting the veggies added a lot of flavor to the chili. I recommend not skipping out on this step!
Cauliflower Puree.
Before the garnish...
And the finished product!
