International Lifestyle Magazine Issue 53 | Page 39

To Make (and this really is super easy!)
Heat the olive oil in a large saucepan over medium-high heat. Add
the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring
frequently, until the carrots begin to soften, about 8 minutes. Add
the garlic and cook 2 more minutes. Add the chili powder, cumin,
coriander, oregano, chipotle, tomato paste and tortillas and cook,
stirring, until the tomato paste is brick red, about 4 minutes (add a
splash of water if the mixture begins to stick). Add the coffee and
simmer until almost completely reduced, about 30 seconds. Stir in
the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring
to a simmer over low heat. Cook, stirring occasionally, until the chili
thickens slightly, about 1 hour, 30 minutes.
Meanwhile, trim the large stems off the cauliflower and coarsely
grate the florets, I do this in a food processor but it is possible by
hand. About 10 minutes before the chili is done cooking, stir in the
grated cauliflower. Cook 10 minutes, then remove from the heat. Stir
in the chopped corriander and season with salt. Add some water if
the chili is too thick. Ladle into bowls and add toppings.
You can buy all your ingredients at
www.steenbergs.co.uk For Worldwide Delivery.

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