Chili Con Carne With Cauliflower Rice

Serves 4 

Prep: 10 mins 

Cook: 30 mins

Per serve:

Energy: 1568kJ (374.5 cals) Protein: 15g Fat: 17.9 (sat 12.1g) Carbs; 28.6g Fibre: 17g

Ingredients

1 tbs coconut oil

1 onion, finely chopped

2 garlic cloves, crushed

1 tsp chilli flakes

2 tsp ground cumin

1/2 tsp ground cinnamon

400g tin crushed tomatoes

2 x 400g tins kidney beans, drained & rinsed

1 red capsicum, deseeded & sliced

1 yellow capsicum, deseeded & sliced

8 cherry tomatoes, halved

Cauliflower rice

1 head cauliflower, cut into florets

1 tbs coconut oil

salt & pepper, to taste

2 tbs fresh parsley, chopped

To serve

4 tbs Greek yoghurt

1/2 avocado, diced

1/4 cup fresh coriander, roughly chopped

1 small red chilli, finely chopped (optional)

1 lime wedge

Method

1. Heat oil in a heavy based saucepan over medium heat. Add onion and cook for a few minutes. Add garlic and spices and continue to cook until fragrant.

2. Stir in crushed tomatoes and kidney beans, cover and simmer over low heat for 20 minutes.

3. Add capsicum and cherry tomatoes and continue to simmer for another 10 minutes. Adjust seasonings.

4. Either finely chop cauliflower or blitz in a food processor to form "rice". Don't over blend or you'll end up with puree!

5. Heat oil in a frypan over low-medium heat. Cook cauliflower for a few minutes to remove rawness or continue to cook a few minutes more until just beginning to brown, depending on your preference. Season to taste, then stir through parsley.

6. To serve, divide 'rice' and chilli between two bowls. Top with yoghurt, avocado, coriander, chilli and a squeeze of lime juice.