Spicy Vegetarian Chili

Ingredients:

• 1 can (800 g) of pickled tomatoes, mashed by hand
• 2 cans (450g each) red pinto beans, drained and rinsed
• 2 tbsp. l. olive oil
• 1 large onion, chopped
• 2 large sweet peppers, chopped
• 3 medium carrots, finely chopped
• 6 cloves garlic, minced
• 1 tbsp. ground cumin
• 2 tsp ground coriander
• 2 tsp dried oregano
• Coarse salt
• 3 tbsp. chili powder or to taste
• 1 or half a chipotle chili pepper in adobo sauce, crumbled
• 1 tbsp tomato paste
• 2 tortillas, divided into pieces
• 1/2 cup brewed coffee
• 2 tablespoons unsweetened cocoa powder
• 1/2 head of cauliflower
• 1/2 cup finely chopped cilantro or parsley, plus a few leaves for sprinkling (optional)
• Coarsely grated cheese Cheddar, sliced ​​green onions, Greek yogurt or sour cream, for serving (optional)

Preparation:

1. Heat olive oil in a large heavy-bottomed saucepan. Add onion, bell peppers, carrots, and 1/2 teaspoon salt. Cook over medium-high heat, stirring occasionally, until half-cooked, about 8 minutes. Add garlic and cook for another 2 minutes.
   
   Add hot chili powder, cumin, coriander, oregano, chipotle peppers, tomato paste and tortillas and cook, stirring, until tomato paste is reddish-brown, about 4 minutes.
   
   If the mixture starts to stick, add a little water. Then pour in the coffee and simmer for about 30 seconds. Stir in the tomatoes, cocoa powder, beans, and 2.5 cups of water, and bring to a boil.
   
   Reduce heat and simmer over low heat, stirring occasionally, until thickened, about 1 hour 30 minutes.
2. Coarsely grate the cauliflower. About 10 minutes before the end of the spicy vegetarian chili cooking time, add the cauliflower. Stir in the chopped cilantro and season with salt to taste.
   
   Divide the spicy vegetarian chili among portions, top with cheese and green onions and serve with yogurt.