• Drain and rinse the kidney beans in a sieve. Coarsely grate the tofu.
• 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 tofu, 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.

• 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.

• Place a pan over medium-high heat with a drizzle of oil.
• When hot, cook the cauliflower rice until slightly softened, stirring regularly, 3-4 mins.
  Remove the pan from the heat and season to taste with salt and pepper.

• 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 rice alongside.
• Top everything off with a dollop of remaining creme fraiche.