Crock Pot Buffalo Cauliflower Chili

By á-33111

A version of the recipe from http://www.kitchentreaty.com/crock-pot-buffalo-cauliflower-chili/

Ingredients

• 1/2 medium head cauliflower (about 4 cups florets)
• 1 medium onion, diced (about 2 cups)
• 1 19 oz can red kidney beans, drained
• 1 (28-ounce) can diced tomatoes with juice
• 1 (4-ounce) can fire-roasted diced green chilies
• 1/2 cup Frank’s Red Hot sauce
• 2 tablespoons green chili salsa
• 2 tablespoons brown sugar
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1/8 teaspoon cayenne pepper (plus more to taste if desired)
• 1/2 teaspoon kosher salt (plus more to taste if desired)
• Assorted toppings such as blue cheese, diced celery, diced red onion, sliced scallions, sour cream, chives, or shredded cheddar cheese

Preparation

Step 1

Add all ingredients to a 2.5-quart or larger slow cooker. Stir.
Cook on low for 8-10 hours. Taste and add additional salt, if desired.
Serve with assorted toppings.
Chili keeps refrigerated in an airtight container for 2-3 days, or freeze in zipper bags for up to 3 months.