Adapted from Happy Herbivore's Rustic Chili. I would call this a soup, not a chili. But it would probably be good with beans added.
16 oz brown mushrooms
2 c veggie broth (or beef if not vegetarian)
1 sweet onion, diced
3 garlic cloves, minced
1 15-oz can fire-roasted diced tomatoes
1 tbsp apple cider vinegar
2 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tbsp steak sauce
2 tsp yellow mustard
1/2 tsp curry powder
1 head cauliflower, chopped bite size
- Pulse mushrooms in food processor until crumbled (like consistency of chopped olives).
- Pour broth into large pot; add mushrooms, onion and garlic, cook over high heat for a few minutes.
- Add the remaining ingredients through curry; stir to combine. Add cauliflower and bring to a boil.
- Reduce heat to low, cover and simmer until cauliflower is fork-tender, stirring occasionally. (Recipe said 10 minutes but we went for 30 minutes.)
For 2 servings, per serving: 253 calories, 2.9g fat, 46.5g carbs, 15.1g fiber, 18.9g sugars, 18.1g protein.
Cauliflower Mushroom Chili
