• 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 medium-high heat with a drizzle of oil.
• Once hot, fry the onion, garlic and bell pepper until softened, stirring occasionally, 4-5 mins. Season with salt and pepper.
• Reduce the heat to medium-high, add the Mexican spice mix and fry until fragrant, 1 min.

NOTE: Adding lean beef? Add to the pot along with the veg and fry until browned and cooked through, 5-6 mins.

• Add the drained beans, stock, passata and chilli (use less if you don't like spice) to the pot.
• Season with salt and pepper, then stir to combine.
• Cover and simmer for 5-7 mins.

TIP: Stir every so often to prevent sticking.

• Meanwhile, trim and roughly chop the cauliflower.
• Place a pan over medium-high heat with a knob of butter and a drizzle of oil.
• When hot, cook the cauliflower until starting to char, stirring regularly, 8-10 mins.
• Remove the pan from the heat and season to taste with salt and pepper.

TIP: Instead of chopping the cauliflower, you can also use a food processor to make cauliflower rice. Simply fry for 3-4 mins after blending!

• Stir the chipotle paste and half the creme fraiche into the pot and allow to warm through, 1-2 mins. 
• Add a splash of water if you feel the stew is too thick.
• Season to taste with salt, pepper and sugar.

• Divide the kidney bean chilli between bowls. 
• Serve the cauliflower alongside.
• Top everything off with a dollop of remaining creme fraiche.