Cheesy White Caulifower Chili

[aargnzarf]

This is a nice recipe for using up a whole head of cauliflower in one go. It's also the first crockpot recipe that I've made that people finished up the whole crock over the course of a day, which is saying a lot for our small family. I wouldn't call this gourmet, more homey, but it is solidly good eats. A nice filing meal made in crockpot that uses fresh ingredients instead of cream of x soup. :]

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 can (14 to 19 oz) white kidney beans, drained and rinsed, or 1 cup dried white kidney beas, cooked and drained
3 cups vegetable stock
3 cups 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 hredded monterey jack cheese
4 oz cream cheese, cut into 1/2 inch cubes and softened
1 can chopped mild green chiles
finely chopped green onions (optional)
finely chopped cilantro (optional)

1. 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 stick and stir to combine.

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

3. Stir in cauliflower, jalapeno pepper, green pepper, monterey jack cheese, and cream cheese and chiles, 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 grnish as desired.

If you prefer thicker chili, mash some or all of the beans or puree in a food processer before adding to the recipe.