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Cauliflower Chicken Chili

Spicy smoky chili is our all time favorite. Today I am going to share one variation of this hearty stew. This aromatic chicken chili with cauliflower and kidney beans is a meal in itself and perfect for the winter. Cauliflower and chicken complements each other beautifully. We had this stew along side some cilantro lime rice.
Course soups stews
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 portion


  • 300 gms Chicken breast boneless
  • 1 cup Cauliflower (Cut into small florets)
  • ½ cup red kidney beans cooked
  • 3 tbsps vegetable oil
  • 1 bay leaf
  • 5 - 6 pods garlic of
  • 1 jalapeno pepper , sliced
  • 1 Onion large
  • 1 red bell pepper
  • 5 - 6 plum tomatoes red
  • 2 tbsps tomato paste
  • 2 tspns Cumin Powder
  • 1 tspn Oregano Dried
  • 2 tsps chipotle chili powder paprika / Smoked
  • 1 tsp paprika
  • 2 - 3 cups chicken stock
  • to taste Salt pepper and
  • Cilantro Fresh

To serve

  • Sour Cream
  • Avocado
  • Cheese Mexican Blend
  • Lemon wedges


  • In a big pot bring water to boil. Add some salt. Using a sharp knife give sharp but not so deep slits on tomatoes. Add tomatoes to the boiling water and cook till the outer skin starts to loosen. After 20 minutes switch off the gas and let it cool. (You can also use equal quantity of canned tomatoes)
  • Cut chicken breast into small cubes. Season with salt and pepper.
  • In a pan add 1 tbsp oil. Once hot add Chicken cubes. Stir fry till lightly golden brown(about 3-5 minutes).Remove and keep aside.
  • In the same pan add another tablespoon of oil. Add Cauliflower florets. Season it with little salt. And fry them till golden brown in colour. Remove and keep aside.
  • In the same pan add remaining oil. Add bay leaf followed by Minced garlic. Once the garlic is aromatic add chopped jalapeno followed by chopped onions. Cook till they look soft and light golden brown in colour.
  • Add chopped peppers and cook till soft.
  • While the peppers are cooking remove the skin from blanched tomatoes. Roughly chop them and reserve all the juices.
  • When peppers are done add chopped tomatoes along with its juice, tomato paste. Cook for a minute. Then add cumin powder,Chipotle,paprika and Oregano. Cook for another 4-5 minutes.
  • Then add Cooked beans,Cauliflower florets and chicken cubes. Add chicken stock. Check the seasoning and add salt pepper accordingly.
  • Close the pan with a lid and let it simmer for 30 minutes.
  • Garnish with Chopped fresh coriander leaves and top it with avocado,dollop of sour cream and shredded mexican blended cheese(I didn't have sour cream and cheese on hand).Serve along side some Cilantro lime rice/Nachos/Rustic bread.


Note: As it has Fresh jalapeno,paprika and chipotle chilli powder. adjust the quantity as per your heat tolerance.