Crock Pot Cauliflower Chicken Chili

So my oven is not working at the moment, which is a pretty big crisis in my world. I decided my best bet was to find some crock pot recipes because I was not spending all day making two stove top recipes. Anyways, this cauliflower chicken chili was perfect because I didn't need to cook any separate vegetables or sides to complete the meal. I even threw all of the vegetables in the food processor so I didn't even spend much time chopping either. I used two heads of orange cauliflower, which didn't taste any different then normal white cauliflower if you were wondering. Anyways, I point this out because even with doubling the cauliflower I felt like this chili still needed more substance. Maybe some sweet potato? Or increase the amount of peppers and chicken? I thought the chili turned out great, but just needed a little something extra to accompany all that sauce. Also, this definitely had a little kick to it! My boyfriend suggested it be called Yee-Haw Crock Pot Cauliflower Chicken Chili...and I think I agree now.

​Crock Pot Cauliflower Chicken Chili
Ingredients:

• 1 head of cauliflower, diced (I doubled this)
• 1 onion, diced
• 1 red bell pepper, diced
• 1 poblano pepper, diced
• 2 garlic cloves, minced
• 1 28-ounce can organic tomato puree
• ½ cup chicken stock
• 2 tablespoons chili powder
• ¼ - ½ teaspoon chipotle chile flakes, to taste
• 1 teaspoon sea salt
• ½ teaspoon freshly ground pepper
• 6 boneless, skinless chicken thighs, cut in large chunks (I used close to 2lbs of chicken breasts)

Toppings:

• 1 avocado
• 1 lime
• fresh cilantro

Directions:

1. Add all chili ingredients to crock pot and stir to combine.
2. Cook on low for 8 hours. Taste and adjust seasonings.
3. Cube avocado, cut lime into wedges and chop fresh cilantro.
4. Serve chili topped with avocado, a squeeze of lime juice, and cilantro to taste.

Original recipe found here