Vegan Chili With Spiced Cauliflower Rice
This hearty vegan chili is packed with plant-powered goodness to support your well-being. Fiber-rich black and red kidney beans promote a healthy gut, while the spiced cauliflower rice offers a light, nutrient-dense alternative to grains. With anti-inflammatory turmeric and antioxidant-rich tomatoes, this dish is as nourishing as it is delicious.
Avg. Recipe Cost (US)
$13.00
Avg. Recipe Cost (UK)
£7.80
Nutritional Information (approx)
- Calories: 515 kcal
- Protein: 15 g
- Fats: 15 g
- Carbs: 80 g
- Fibre: 12 g
Tags
Dairy Free Vegan Gluten Free Vegetarian Dinner
Ingredients
- coconut oil - 3 tsp.
- garlic cloves - 2 (crushed)
- medium carrots - 2 (grated)
- tomato passata - 2 ⅔ cups (600g)
- tomato puree - 2 tbsp.
- black beans - 2x tins (rinsed and drained)
- red kidney beans - 1x tin (rinsed and drained)
- jalapeño pepper - 1 (deseeded and diced)
- chili flakes - to taste
- cauliflower rice - 8 cups (800g)
- onion powder - 1 tsp.
- turmeric - ½ tsp.
Preparation Instructions
- 1. Heat 1 teaspoon of coconut oil in a large saucepan and cook the garlic until fragrant. Add the carrots, tomato passata and purée, black beans, kidney beans and jalapeño pepper. Season with salt and pepper and cook for 10 minutes stirring often.
- 2. In the mean time, prepare the cauliflower rice. Heat the remaining 2 teaspoons coconut oil in a pan and toss in the cauliflower rice. Add the onion powder and turmeric, season with salt and pepper and cook for 3-5 minutes. Then remove from the pan and set aside.
- 3. Once chili is ready, serve in a bowl alongside the spiced cauliflower rice. Sprinkle with pumpkin seeds and chopped fresh parsley to serve.