1 onion, finely chopped

1 jalapeño, seeded and finely chopped

2 cloves garlic, chopped

1 tablespoon (15 ml) chili powder

1/2 teaspoon (2.5 ml) ground cumin

2 tablespoons (30 ml) olive oil

1 1/2 cups (375 ml) vegetable broth

2 cans (540 ml/19 oz) navy or other white beans, rinsed and drained

3 cups (750 ml) cauliflower florets

1 potato, peeled and diced

1/2 cup (125 ml) sour cream

1/2 cup (125 ml) grated mozzarella

1 cup (250 ml) crushed corn chips

Salt and pepper

In a saucepan over medium heat, soften the onion, jalapeño, garlic and spices in the oil. Season with salt and pepper. Add the broth, beans, cauliflower and potato. Bring to a boil, reduce the heat, cover and simmer until the vegetables are tender, about 15 minutes. Add the sour cream. Adjust the seasoning.

Serve in bowls. Garnish with cheese and crushed corn chips.

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