Cheesy White Chili With Cauliflower

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 tbsp (15 ml) chili powder

4 cloves garlic , minced

1 tsp (5 ml) salt

1 tbsp (15 ml) cumin seeds

Finely chopped green onions (optional)

1 green bell pepper , diced

3 cups (750 ml) vegetable stock

4 oz (125 g) cream cheese , cut into ½-inch (1 cm) cubes and softened (optional)

1 can (4.5 oz/127 mL) chopped mild green chilies (optional) 

2 onions , finely chopped

Finely chopped cilantro (optional)

½ tsp (2 ml) cracked black pepper corns

1 to 2 jalapeño peppers , minced

1 tbsp (15 ml) vegetable oil

2 cups (500 ml) shredded Monterey Jack cheese

1 can (14 to 19 oz/398 to 540 mL) white kidney beans , drained and rinsed, or 1 cup (250 mL) dried white kidney beans , cooked and drained

3 cups (750 ml) cauliflower florets, cooked for

4 minutes in salted boiling water and drained

1 tbsp (15 ml) dried oregano leaves

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