Chop the Garlic (3 clove), Onion (2) and Jalapeño Pepper (1). Drain and rinse the Canned Cannellini White Kidney Beans (3 cup).
Add the Olive Oil (1 tablespoon) to a large pot or dutch oven over medium heat. Once oil is hot, add the onions. Once onions start to sizzle, turn the heat down a bit. Cook over low heat for about 10 minutes, until the onions are light brown and slightly caramelized.
Add the garlic and jalapeno and cook for another minute.
Add the Ground Black Pepper (1 teaspoon), Cumin Seeds (1 1/2 teaspoon), Fresh Oregano (1 1/2 teaspoon), Smoked Paprika (1 1/2 teaspoon), Salt (1 teaspoon), and Cayenne Pepper (to taste). You will adjust the salt and pepper again later.
Add the beans and Vegetable Broth (4 cup). Bring everything to a boil, then turn the heat down to low. Put a lid on the pot and let it cook for 45 minutes to an hour. Stir occasionally to make sure that nothing sticks.
Chop the Cheddar Cheese (1/2 cup). Dice the Cream Cheese (4 ounce). Shred the Anaheim Chili Pepper (2).
While the mixture cooks, prepare the rest of the ingredients. Chop the Cauliflower (4 cup) and set aside.
In a pot of boiling, salted water, cook the cauliflower for about four minutes, until just tender. Drain and put in a large bowl. Add the rest of the ingredients to the bowl, then set aside.
Once the onion and bean mixture has cooked for 45 minutes to an hour, add the ingredients from the bowl. Stir everything around and cook with the lid on for another 15 minutes. Taste and add more seasoning if required. As soon as the pepper is tender, the chili is ready!
Serve the chili with a bit of Corn (1/2 cup) and Fresh Cilantro (to taste) on top with some nice crusty bread on the side. Enjoy!