Crockpot Cheesy White Cauliflower Chili

[Guest guest]

Crockpot Cheesy White Cauliflower Chili

 

1 tbsp. vegetable oil

2 onions finely chopped

4 cloves garlic, minced

1 tbsp. cumin seeds

1 tbsp. dried oregano leaves

1 tbsp. chili powder

1 tsp. salt

1/2 tsp. cracked black peppercorns

1 14 to 19 oz. can white kidney beans, drained and rinsed, or 1 C dried white

kidney beans, cooked and drained

3 cups vegetable stock

3 cup cauliflower florets, cooked for 4 minutes in salted boiling water and

drained

1 to 2 jalapeno peppers, minced

1 green bell pepper, minced

2 cups shredded Monterey jack cheese

4 ozs. cream cheese, cut into 1/2 inch cubes and softened

1 can chopped mild green chilies

finely chopped green onions, optional, for garnish

finely chopped cilantro, optional, for garnish

 

In a skillet, heat oil over medium heat. Add onions and cook, stirring, until

softened, about 3 minutes. Add garlic, cumin seeds, oregano, chili powder, salt

and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow

cooker stoneware. Add beans and stock and stir to combine.

Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until hot

and bubbling.

Stir in cauliflower, jalapeno pepper, green pepper, Monterey jack cheese, and

cream cheese and chilies, if using. Cover and cook on high for 25 to 30 minutes,

until the green peppers are softened and cauliflower is heated through. Ladle

into bowls and garnish as desired with chopped green onions and cilantro.

If you prefer thicker chili, mash some or all of the beans or puree in a food

processor before adding to the recipe.