Crock Cauliflower White Chili
1 tablespoon vegetable oil
2 onions, finely chopped
4 garlic cloves, pressed
1/2 tablespoon caraway seeds
1 tablespoon dried oregano
1 tablespoon chili powder salt and pepper
1 can (14.5-ounces) white kidney beans, drained and rinsed
3 cups vegetable broth
3 cups cauliflower florets
1 large green pepper, seeded and chopped
2 cups shredded Pepper Jack cheese
4 ounces cream cheese, cut into 1/2-inch cubes
1 can (4.5-ounces) chopped green chilies
In a skillet, heat oil over medium heat. Add onions and cook until softened, about 3 minutes. Add garlic, caraway seeds, oregano, chili powder, and salt and pepper and continue stirring and cooking for 1 minute.
In a slow cooker, combine onion mix, beans, and broth. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
Meanwhile, cook cauliflower florets in salted boiling water for 4 minutes; drain.
Stir cooked cauliflower into the slow cooker along with green bell pepper, cheese, cream cheese, and chilies. Cover and cook in high for 30 minutes or until the green bell peppers are softened and the cauliflower is cooked through.
As prepared, each serving contains 424 calories, 22g total fat, 60mg cholesterol, 584mg sodium, 33g total carbohydrate and 27g protein.