In a large dutch oven/chili pot, heat the oil (optional) and sauté the onion, jalapeno, and cauliflower on medium-low heat until the onion is soft and translucent. Approximately 5 to 8 minutes. If you opt out of the oil, dry cook the veggies and add 1 to 2 tablespoon (15 to 30 g) of water to deglaze the pan if they stick. Add the garlic and cook for 1 to 2 minutes. Don’t let the garlic burn or you’ll end up with a bitter chili.
Add the tomato, water, beans, spices, Worcestershire sauce, bay leaf, salt and pepper and stir to completely combine. Bring to a boil.
Reduce the heat to a low simmer and cook uncovered for at least three hours, or until thick and hearty. Stir frequently to avoid scorching the bottom.
Top with your favorite topping.
Notes
The Nutrition Facts are an estimate only.NOTE: If you don’t want to use three different types of beans (we like the different taste and textures in our chili) we suggest using kidney beans only. Notes NOTE: If you don’t want to use three different types of beans (we like the different taste and textures in our chili) we suggest using kidney beans only.