1small cauliflowerflorets cut into small pieces, about 4 cups
2 ½tbspchili powder
½red or yellow oniondiced
1red bell pepperdiced
1can kidney beansdrained & rinsed
1can pinto beansdrained & rinsed
2cans diced tomatoes
3cupswater or low-sodium vegetable broth
2tspveggie bouillon paste or 1 veggie bouillon cube
To make the cauliflower walnut crumble: Place the cauliflower and toasted walnuts in a food processor. Add 1 tbsp of chili powder, 2 tsp cumin powder, oregano, and ½ tsp salt, and pulse until it’s the size of rice. You may have to do this in batches if you have a small food processor.
Warm oil in medium high heat in a large pot.
Add the onions, garlic, and bell pepper, and sauté until onions are translucent.
Add the remaining chili powder, cumin powder, and cumin seeds to toast.
Stir in the cauliflower walnut crumble, and cook for about 3 minutes.
Add the beans, tomatoes, and water or broth. If you are using water, add the vegetable bouillon now too.