Made With Riced Cauliflower
Carbs
18g
Time
30 mins
Calories
230
Veg Servings
5
Ingredients
- 1 pack of Fullgreen's Riced Cauliflower, per serving (200g / 7oz)
- 250g / 9oz of Veggie Mince (or lean beef mince if you prefer)
- 1 Red Onion, chopped
- 2 Carrots, chopped
- 1 stalk of Celery, chopped
- 2 cloves of Garlic, chopped or minced
- 2 tsp Chipotle Paste or Chilli Flakes
- 1 tsp ground Cumin
- 2 tsp Smoked Paprika
- 1 can Chopped Tomatoes (400g / 14oz)
- 2 tbsp of Tomato Paste/Puree
- 1 can Black Beans, rinsed & drained (400g / 14oz)
- 2 Bay Leaves
- Fresh Coriander
- 2 tsp Sherry Vinegar or Red Wine Vinegar
- A little Olive Oil
- Salt & Pepper, to taste
Method
- 1 Heat a little Olive Oil in a large saucepan or frying pan, over medium heat.
- 2 Add chopped Garlic, Onion, Carrot and Celery and cook until the veggies are tender and the Onion is translucent, about 5 minutes.
- 3 Add Veggie Mince, Chipotle Paste (of flaked chillies), Cumin and Smoked Paprika. Then cook until the Mince is separated and lightly browned.
- 4 Add the chopped Tomatoes, drained Black Beans, Tomato Paste, Vinegar and Bay Leaves. Season with Salt & Pepper, stir to combine and simmer for 15-20 minutes on a Medium-low heat.
- 5 When the Chilli has thickened, add chopped fresh Coriander.
- 6 Serve with Fullgreen Cauli Rice and garnishes of your choice.
- 7 Enjoy!!
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