How to make chili con carne with cauli rice

Swap normal grain rice for a blitzed cauliflower version for a healthier meal, which you can either make yourself or buy in microwavable packets

Chili con carne with cauli rice

1tsp rapeseed oil
½ Red onion
2 Garlic cloves
½ tsp cumin
½ tsp paprika
¼ tsp cayenne pepper
​100g lean beef mince
​400g chopped tomatoes
​130g red kidney beans (drained weight = 1 small tin)
80g Cauli Rice (⅓ of packet)
3 springs parsley (optional garnish)

Add the oil to a saucepan on a medium heat. Dice the onion and add to the pan. Stir occasionally until it starts to caramelise. Finely chop the garlic and add to the pan along with the spices. Toast for two to three minutes, keep an eye on it so the spices don’t burn.

Crumble in the mince and brown off. Once the mince has browned add the chopped tomatoes and cook for 15 minutes, or until the tomatoes start to reduce. After you have added the tomatoes, heat the Cauli Rice in the microwave or in a separate saucepan. Rinse and drain the kidney beans and add to the chilli, cook for another five minutes. Serve the Cauli Rice onto two plates and top with chilli con carne. Finely chop the parsley and scatter over.

For more cauli rice recipes, go to caulirice.com