Cauliflower and Bean Chilli
- Easy
- Main, Vegetarian
- 1 hour
- Serves 5
- Jump to Recipe
Explore BRITE Box’s delightful Cauliflower and Bean Chilli recipe – it’s not only fun to make, but a joy to eat.
Discover the magic in every bite, create a delicious meal, and most of all, have fun.
You can create this recipe by following the instructions below.
Ingredients
- 1 large onion, chopped
- 2 peppers, roughly diced
- 1 carrot, diced
- 1 small cauliflower, cut into small florets
- 2 cloves of garlic, crushed
- 1 tbsp oil
- 1 tsp chilli powder
- 1 tsp paprika
- 1 tsp cumin
- 1 vegetable stock cube
- 1 400g tin of tomatoes
- 1 tsp sugar
- 2 tbsp tomato puree
- 1 tin of red kidney beans drained and rinsed
- Salt and pepper to season
- 350g rice
Equipment
- Chopping board, peeler, sharp knife, large frying pan, pan for the rice, measuring jug, wooden spoon
Allergens
- Celery (stock cube)
Method
- Dice the onion, pepper and carrot and peel and crush or chop the garlic
- Boil the kettle for the stock
- Heat 1 tbsp oil in the frying pan on medium heat
- Add the onion and gently fry for 1 minute. Then add the carrot and stir frequently for 5 minutes
- Add the diced pepper, small cauliflower florets, garlic, chilli powder, paprika and cumin
- Stir to mix and gently fry the vegetables and spices for 3 minutes
- Crumble the stock cube in 300ml boiled water. Then stir in tomatoes, kidney beans and the vegetable stock.
- Season with salt and pepper and add 1 tsp sugar
- Bring to the boil and then lower the heat and cover with a lid to simmer for 30 minutes, stirring occasionally
- Rinse the rice in cold water using a sieve.
- Put the rice in a saucepan, add water (2x as much water as rice ie 700ml) and a pinch of salt
- Bring to the boil and then reduce the heat, put the lid on and cook gently for 10 minutes.
- Keep the lid on and remove the pan from the heat to steam the rice for 10 minutes.
- Drain the rice and serve with your chilli.
- Enjoy!
Share this Recipe
