28ouncesdiced tomatoescanned, no salt added, divided
1 ½poundsground beef
1 ½Tablespoonschili powder
In a blender combine 1 cup of cauliflower and 5 ounces of tomatoes and blend until almost smooth.
In a large pot brown meat, onion, and garlic over medium heat until cooked all the way through. Drain the fat.
Add the remaining ingredients to the pot and bring to a boil.
Once boiling turn down to a simmer and cook covered for 30 minutes or until vegetables are tender.
Make Ahead! Chili tastes even better once the flavors have had a chance to infuse into the meat and cauliflower. So make it ahead of time and refrigerate for 3-4 days.Freeze Chili! Cool chili completely and store in zippered freezer bags.PRO TIP: Lay the zippered bag flat until frozen, then stand it on end for quick access in the freezer!To Reheat! If frozen, thaw chili in the refrigerator overnight, then add it to a pot and cook on low heat until heated through.