Buffalo Cauliflower Chili - Crock Pot

• Chili
• 4 cups cauliflower, fresh cut into bite size pieces
• 1 onion, diced (about 2 cups)
• 4 cups cannellini beans, cooked (or 2 15-oz. cans, drained)
• 28 ounces diced tomatoes, canned with juice
• 4 ounces diced green chilies, canned fire-roasted
• 1/2 cup Frank's red hot sauce
• 2 tablespoons brown sugar
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1/8 teaspoon cayenne pepper (plus more to taste if desired)
• 1/2 teaspoon kosher salt (plus more to taste if desired)
• Toppings
• blue cheese
• celery, diced
• red onion, diced
• sour cream

1. Add all ingredients to a 3-quart or larger slow cooker. Stir.
2. Cook on low for 8-10 hours. Taste and add additional salt, if desired.
3. Serve with assorted toppings.
4. Enjoy!
5. Chili keeps refrigerated in an airtight container for 2-3 days, or freeze in zipper bags for up to 3 months.

cauliflower, onion, cannellini beans, tomatoes, green chilies, s red, brown sugar, chili powder, cumin, cayenne pepper, kosher salt, toppings, blue cheese, celery, red onion, sour cream

Taken from www.food.com/recipe/buffalo-cauliflower-chili-crock-pot-512719 (may not work)