Pumpkin Spice Caramel Corn (GF, DF, Vegan, Refined Sugar Free)

November 18, 2016

Salted Caramel & Apple Galette with Ginger, Molasses Crust (GF, Vegan Friendly, Refined Sugar Free)

November 18, 2016

Cauliflower, Quinoa and White Bean Chili (GF, DF, V, VF)

November 18, 2016

I can’t stop making chili.  It’s might be a problem.  Since becoming vegetarian again last year, I’ve been looking for a good white bean chili recipe.  I scoured Pinterest and the internet but every white chili recipe called for chicken and the vegetarian options looked more like soup.  I wanted a recipe that would be creamy, thick and stick to your ribs good, just how chili is supposed to be.  I started thinking about my favorite chili components and I love using quinoa and beans to mimic the texture of ground turkey or meat as I do in my Turkey Pumpkin Quinoa Chili. I thought if I blended some of the beans and the cauliflower, it would make a great base to the chili and give it that same thickness I was looking for!  Boy was I right.  I love it when that happens.

This chili has a warm, mild heat from the @simplyorganicfoods spices and green chilies, is creamy from the beans, and is loaded with veggies and superfoods!  Speaking of spices, I’ve teamed up with @simplyorganicfoods to help you celebrate Thursdays.  Share your organic moments and enter to win the ultimate #ThursdayMoments Giveaway by taking photos of your parties and recipe creations and uploading them to Instagram using Hashtag #ThursdayMoments!  Now back to the chili.  I like to serve it chili bar style, with my favorite chili toppings such as cheese, sour cream, onion, avocado, chopped tomato, or if I’m feeling crazy, I dive in with some corn chips or bread.  No spoon necessary…




1/2 onion chopped

2 cloves of garlic chopped

1 small can green chilies

4 cups of cauliflower chopped (half a large head)

1 cup cooked quinoa* (1/4 cup  + 2 T of dry quinoa)

1/4 t chipoltle powder (sometimes called ancho chili powder)

1 t chili powder

2 cans of white beans *separated see notes below(I used cannelini beans) drained and rinsed

4 cups vegetable stock

Preheat oven to 400F. Toss cauliflower with a little olive oil and roast for 20 minutes or until tender.

While the cauliflower is roasting, cook the quinoa according to package directions.

Saute onion and garlic in a large soup pot until tender (3-4 minutes).

When the cauliflower is done, place 2 cups of it into a blender or food processor with *1 can of white beans and 1 cup of vegetable stock and blend until smooth and creamy.

Pour all of the ingredients in a large pot and combine everything (the creamy bean and cauli mixture, the green chilies, cooked quinoa, spices, the other can of white beans, the other 2 cups of cauliflower, and the other 3 cups of vegetable stock. Heat over medium high heat for 10 minutes.  If your chili seems too thick, you can always add more vegetable stock or water to thin it out.

*You could use precooked quinoa from your market’s salad bar or frozen and thawed quinoa to save time.