with cauliflower rice and coriander garnish
A chilli is by nature a hearty sort of dish, and this veggie version certainly lives up to that reputation. Filled with fibre and protein, and with a lower carb rice alternative it's not only hearty but healthy too!
Allergens
Utensils
Tags
Red Kidney Beans
1 pack(s)
Onion
1 unit(s)
Garlic
2 unit(s)
Bell Pepper
1 unit(s)
Mexican Style Spice Mix
2 sachet(s)
Chilli
1 unit(s)
Creme Fraiche
125 grams
Vegetable Stock
1 sachet(s)
Cauliflower
1 unit(s)
Chopped Tomatoes
1 pack(s)
Coriander
5 grams
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
Butter
to taste
- Drain and rinse the kidney beans in a sieve.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
- Halve the chilli and discard the core and seeds. Finely chop.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Place a large pot over high heat with a drizzle of oil.
- Once hot fry the onion, garlic and pepper until softened, stirring occasionally, 4-5 mins.
- Lower the heat to medium-high then add the Mexican style spice mix and fry for 1 min.
- Add the beans, vegetable stock powder, chopped tomatoes and chilli (use less if you don't like spice) to the pot.
- Cover and simmer for 8-10 mins.
- Stir every so often to prevent sticking.
- Meanwhile, quarter the cauliflower then coarsely grate (if you have a food processor you can use this instead).
- Add a drizzle of oil and a knob of butter to a medium pan over medium-high heat.
- When hot, cook the cauliflower rice until slightly softened, 3-4 mins, stirring regularly.
- Remove from the heat and season to taste with salt and pepper.
- Stir half the creme fraiche into the chilli and allow to warm through.
- Add a splash of water if a looser consistency is desired.
- Season to taste with salt, pepper and sugar.
- Pick the coriander leaves (discard the stalks).
- Divide the kidney bean chilli between bowls.
- Top with the remaining creme fraiche and coriander leaves.
- Serve the cauliflower rice alongside.
2506
kJ
Energy (kJ)
599
kcal
Energy (kcal)
28.5
g
Fat
16.6
g
of which saturates
58.7
g
Carbohydrate
23.7
g
of which sugars
15.6
g
Dietary Fiber
22.3
g
Protein
0
mg
Cholesterol
3
g
Salt
