Cauliflower Chili

• 2 Tbsp. olive oil
• 1 medium red onion, chopped 
• 1 large sweet potato, cut into 1/2-inch pieces
• 4 garlic cloves, chopped
• 1 1/2 cups cremini mushrooms, roughly chopped
• 1/2 head cauliflower, cut into 1-inch florets (about 3 cups)
• 1 tsp. kosher salt, plus more to taste
• 1 Tbsp. chili powder
• 2 tsp. ground cumin
• 2 tsp. smoked paprika
• 1 tsp. dried oregano
• 2 Tbsp. soy sauce
• 1 Tbsp. packed dark brown sugar
• 1 28-ounce can diced tomatoes, drained
• 1 cup tomato puree
• 2 cups vegetable broth
• 1 bay leaf
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can kidney beans, drained and rinsed
• 1 15-ounce can pinto beans, drained and rinsed
• Black pepper, to taste
• 1/8 tsp. cayenne pepper (optional)
• Chopped fresh cilantro, chopped avocado, and lime wedges, for serving

Directions

1. Heat the olive oil in a large pot over medium heat. Add the red onion, sweet potato and garlic and cook, stirring, until starting to brown, 3 to 4 minutes. Add the mushrooms and cauliflower, season with the salt and cook until softened, 3 to 4 more minutes. 
2. Add the chili powder, cumin, paprika and oregano to the pot and stir to coat the vegetables, about 1 minute. Increase the heat to medium-high and add the soy sauce and brown sugar. Cook, stirring, until everything is fully combined and browned, about 1 more minute. 
3. Add the diced tomatoes, tomato puree, vegetable broth and bay leaf to the pot. Increase the heat to high and bring to a boil, then reduce the heat to medium and add all the beans. Cook until the chili is slightly thickened, 7 to 8 minutes. Discard the bay leaf. Taste and add more salt, black pepper and the cayenne, if desired. Serve with cilantro, avocado and lime wedges.