Cauliflower Chili
This Cauliflower Chili is a hearty, flavor-packed vegetarian twist on the classic comfort dish. Loaded with smoky roasted poblanos, tender cauliflower, creamy beans, and a touch of chipotle heat, it’s the perfect cozy meal for chilly nights. Made easily in the Instant Pot, it’s bold, satisfying, and packed with nutrients—proof that meatless meals can be just as comforting and delicious. Serve it up with avocado, cheddar, sour cream, and a side of cornbread for the ultimate fall comfort food!
Servings: 6 people
Calories: 1000kcal
Equipment
Ingredients
- 1 tablespoon oil
- 1 onion diced
- 2 garlic cloves minced
- 3 cups chopped cauliflower florets ½” cut
- 4 poblano peppers roasted and chopped
- 1 can of diced Tomatoes
- 1 can tomato sauce
- 1 can pinto bean drained and rinsed
- 1 can dark red kidney. drained and rinsed
- 1 cup of vegetable broth
- 1 chipotle pepper or ½ to 1 teaspoon of Chipotle powder
- 1 tablespoon sugar
- 1 teaspoon smoked paprika
- 1-2 tablespoons chili powder
- 1 teaspoon cumin
- 2 teaspoons of salt
- 1 teaspoon pepper
- Sour cream garnish
- Cheddar cheese garnish
- Green onions garnish
- Avocado garnish
Instructions
- Place oil in Instant pot and turn on the sauté function.
- Add onions, garlic, and cauliflower in the Instapot. Cook until onions are soft, for about 4-6 minutes.
- Add the remaining ingredients to the Instant pot.
- Switch the Instant pot to pressure cook on normal (high) for 20 minutes.
- Let the pressure be released naturally for 5 minutes, then release the remaining pressure using the quick release.
- Serve with sliced avocado, grated cheddar cheese, sour cream and chopped green onions (optional but recommended).
Video
Nutrition
Calories: 1000kcal | Carbohydrates: 180g | Protein: 46g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 5575mg | Potassium: 5383mg | Fiber: 57g | Sugar: 72g | Vitamin A: 8611IU | Vitamin C: 589mg | Calcium: 435mg | Iron: 19mg