3 tablespoons oil (avocado, olive or another neutral oil) 1 yellow onion, diced (~1 1/2 cups) 1 tablespoon garlic, minced (2-3 large cloves) 1 poblano pepper, finely diced (~1/2 cup) 3 cups chopped cauliflower florets 2 cups diced sweet potato (diced into 1/4" pieces) 1 red bell pepper, diced 2 tablespoons chili powder 2 teaspoons dried oregano 1 teaspoon cumin 1 teaspoon kosher salt 4 cups vegetable broth 28 ounces fire roasted diced tomatoes 2 tablespoons tomato paste 1 1/2 tablespoons freshly squeezed lime juice 2 15 ounce cans pinto beans, drained and rinsed 2 tablespoons fresh cilantro, chopped
Add oil to a large dutch oven/soup pot over medium heat. Add onion and sauté for 5 minutes, stirring often.
1. Stir in garlic, poblano pepper and red bell pepper and continue cooking for 5 minutes, until they start to soften.
Add in sweet potato, chili powder, oregano, cumin, salt and tomato paste and continue cooking for 6-8 minutes, stirring often.
Pour in broth, diced tomatoes and lime juice, stir well and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
After 20 minutes, stir in cauliflower, pinto beans and cilantro. Return to a simmer (uncovered) and cook for an additional 30-35 minutes, until chili is thickened and vegetables are tender.
Serve hot topped with avocado slices, red onion, sour cream, shredded cheese, etc.