Ingredient list:
*Olive
oil
*Salt,
black pepper and red pepper flakes
*1/2
head cauliflower cut into 1/2 inch pieces (the size of your favorite bean)
*1 onion, diced
*1
large red pepper, diced
*1
leek, cut in half and sliced in 1/2 inch moons (optional)
*3
garlic cloves, minced
*3
tbs tomato paste
*3
tbs cumin
*3
tbs chili powder
*1
tsp garlic powder (optional)
*1
25oz can tomatoes (San Marzano preferably)
*1
medium butternut squash, peeled and cut into 1/2 inch dice
Instructions:
In a
Dutch oven, cook cauliflower over high heat in olive oil until starting
to char and blacken just a bit. Remove to a bowl and season with red
pepper flakes and salt.
Add additional olive oil to the Dutch oven and
add onion, red pepper, leek and season with salt and black pepper and cook over
medium high heat for about 7 minutes. Add the garlic, cumin, chili powder and
tomato paste. Cook for an additional 3 or 4 minutes.
Add the tomatoes.
Rinse out tomato can with 1/2 can water and add to the Dutch oven. Raise
heat to high and bring to a boil and let cook at a slow boil for 5 minutes.
Taste and adjust seasoning as needed (this includes all spices because if your spices are older, they'll loose some of their flavor and you'll need to add more...or if you just like it spicier).
Add butternut squash and just
enough water (if needed) to cover the squash. Bring back to a boil and reduce
to medium low. Cook, stirring occasionally, for 30 minutes with the lid off to
let the chili reduce and thicken. After 30 minutes, adjust seasoning again
until it tastes great! Add the cauliflower, stir and serve.
You can break with hardcore Paleo and Veganism by sprinkling a little shredded cheddar on top...if you dare!
Thanks to my buddy Andy Kort for making this last night and taking the photo for me.
