Tequila Chili Stuffed Sweet Potatoes - Guiding Stars
A chili with cauliflower and tomatillos served over baked sweet potatoes? You’ve got to try it. The tequila and lime zest add that something that other vegetarian chilis will be jealous of.
Ingredients
- 1 head garlic, divided
- 2 Tbsp. olive oil, divided
- 1 head cauliflower, cut into florets
- 8 tomatillos, quartered
- 1 tsp. salt, divided
- 3 poblano peppers, sliced
- 2 jalapeño peppers, sliced
- 2 yellow onions, diced
- ½ tsp. cumin
- ½ tsp. oregano
- ¼ tsp. thyme
- Zest of one lime
- ¼ cup tequila
- 1 (15 oz.) can cannellini beans, drained and rinsed
- ½ bunch fresh cilantro
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