Cauliflower Chilli Con Carne – this delicious veggie chilli con carne uses cauliflower and lentils in place of meat or a meat substitute such as Quorn mince. I made mine in the slow cooker which help to cook the vegetables and lentils to perfection.
With the over indulgence of Easter now behind us (although it was a lot of tasty fun while it lasted!), I thought I would go with a healthy cake free recipe for a change this week.
So I was looking through my fridge and cupboard for some meal time inspiration – something to combat all of the cakes and chocolates I have eaten over the last couple of weeks while the boys were off school. I found a cauliflower and some peppers in my fridge and some kidney beans and tinned tomatoes in my cupboard, and I remembered seeing a video on Facebook a while ago showing a bolognese made from cauliflower in place of the meat and hence, a *lightbulb moment* occurred. I wondered if I could make a veggie chilli con carne and use a cauliflower in place of the meat/Quorn mince.
So I had a go by blitzing my cauliflower into ‘rice’ and making the chilli sauce as I would if I were using meat or quorn mince, and I also added a few lentils because I know that cauliflower rice can contain some moisture, which I thought the lentils would soak up. I then transferred it to my slow cooker to allow the cauliflower and peppers to cook slowly and thoroughly.
You can see a video of how I made this Cauliflower Chilli Con Carne here
I have to say, it tasted delicious and to be honest the cauliflower had a similar texture to Quorn mince, and looking at the colour of the dish I think it looks like it contains meat!
I served it with some rice
and topped it with some sour cream and a little grated cheese, to combat the spiciness.
Really, really pleasantly surprised by how tasty and filing this cauliflower chilli con carne is.
The great thing about this dish, is not only is it cheap to make but it is packed full of veggie goodness and nutrition and packs a punch with flavour. I will be making this again for certain, and now I am thinking about other dishes I can make by replacing meat with cauliflower rice, so watch this space!
- 1 cauliflower , blitzed into rice
- 2 tsp olive oil
- 1 large onion, finely chopped
- 2 peppers, diced
- 1 tin of chopped tomatoes
- 1 x 500ml jar of passata
- 1 tin of kidney beans
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp chilli powder
- 1 tsp garlic puree
- 2 tbsp dried red lentils
- ¾ of the tinned tomatoes tin filled with water
- Sauté the onion in the oil over a low heat for about 5 minutes until the onions have softened
- Add the cauliflower rice and cook for a few minutes
- Add the spices and garlic and stir well
- Add the peppers, tinned tomatoes, passata, water and kidney beans and mix well
- Transfer to your slow cooker
- Add the lentils and stir
- Cover with the lid and cook on low for about 7 hours, until the lentils are soft.
Linking up to
Hosted this week by Jacqueline
Hosted by Jacqueline from Tinned Tomatoes
Also linking to Lucy’s Slow Cooker Challenge