Smokey Vegan Chilli with Cauliflower Rice

A healthy, keep it simple, vegan chilli. The chipotle paste gives this chilli an obvious smokey taste which goes well with the spice and creamy avocado garnish. I've used finely chopped cauliflower instead of rice for less carbohydrate but loads of extra vitamin C, K. B6 and potassium. The healthy fats come from the avocado and protein from the beans making this a complete vegan meal that can be reheated for a quick lunch or dinner.  



1 tablespoon of coconut oil

1 medium white onion, chopped 

3 cloves of garlic, finely chopped 

1 red chilli, finely chopped 

2 teaspoons of chilli powder

2 tablespoons of Chipotle paste 

1 red pepper, chopped into cubes

1 green pepper, chopped into cubes

1 punnet of button mushrooms, cut in half

1 small courgette, chopped into cubes

1 tin of kidney beans 

1 tin of chopped tomatoes

400ml of veggie stock 

2 tablespoons of tomato puree

1 red onion, finely chopped 

1 cauliflower, very finely chopped to look like rice grains.

1 sliced avocado to garnish


Start by heating the coconut oil in a pan. Once the coconut oil is melted and hot, add the chopped white onion and fry for around 5 minutes. After 5 minutes and when the onion is golden in colour add the chopped garlic and fresh chilli. Allow to fry for a couple of minutes before adding the Chipotle paste and chilli powder if you like it hot. Immediately after, add the chopped peppers, button mushrooms and courgette. Stir all of the ingredients together, mixing in the paste. Finally add the kidney beans, tin of chopped tomato, tomato puree and vegetable stock and mix in well. Allow to simmer for around 30 minutes.   

While the chilli is simmering you can prepare the cauliflower rice.

There are a few different ways to make cauliflower rice. You can use a food processor, box grater (normally used for cheese) or simply chop it up with a large knife. I find the food processor leaves too much washing up. I often just chop it up with a large knife after removing the green leaves. Heat another pan with some coconut oil and add the chopped red onion. After frying the onion for 5 minutes add the finely chopped cauliflower and fry for 10 minutes. Thats it!

Once the chilli is cooked serve with the cauliflower rice and avocado garnish.