All RecipesSoups and Stews · One-Pot

Cauliflower and Chile Chili

45 minutes·Serves 5–6

This soup is inspired by creamy white chili, or chili based on green chiles instead of the more common red chiles. Our recipe testing crew loved it, and suggested additional ways to rev up the heat factor, like adding pickled serrano chiles. When choosing jalapeños, it’s worth knowing that the older they are, the spicier; the beauties with smooth skin tend to be milder. A little maple syrup gives this dish the sweetness that keeps it in chili land rather than sliding into plain old white bean soup. Make it a day ahead; it’s more flavorful when the ingredients spend more time together.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, seeded, chopped
  • 1 jalapeño pepper, seeded, finely chopped
  • 5 garlic cloves, minced
  • 1 ½ teaspoons chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 2 teaspoons salt
  • 6 cups vegetable broth
  • 1 medium cauliflower, chopped
  • 1 medium Yukon Gold potato, chopped
  • 2 (15-ounce) cans pinto beans, drained and rinsed
  • 1 (7-ounce) can fire-roasted green chiles
  • 2 teaspoons maple syrup
  • Juice of 1 lime
  • Freshly ground black pepper

Serving suggestion

Chopped fresh cilantro

Fresh radishes, thinly sliced

Serrano peppers, pickled

Shredded cheese

Cornbread

Instructions

  1. 1Sauté the oil, onion, red bell pepper, and jalapeño pepper in a large soup pot over low heat until the onion is soft, about 3 to 4 minutes. Add the garlic, chili powder, coriander, oregano, and salt and continue to sauté for 2 minutes.
  2. 2Add the vegetable broth, cauliflower, potatoes, pinto beans, green chiles, and maple syrup and bring to boil over medium-high heat. Decrease the heat to medium-low and simmer until the cauliflower is soft, 20 to 25 minutes.
  3. 3Stir in the lime juice and season with additional salt and back pepper.
  4. 4Top with chopped cilantro, radishes, pickled serrano peppers, or the shredded cheese of your choice. Serve with cornbread on the side.

Easy Ingredient Swaps

↔Any thin-skinned potato for the Yukon Gold

↔Brown sugar for the maple syrup

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