Chilli with cauliflower rice

Delicious healthy low carb version of a mexican favorite of mine.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Mexican
Servings 4 People


  • 500g Lean mince meat Source your meat from a farmers market or butcher where its organic and free range.
  • 1 tin Tomatoes
  • 1 large Onion
  • 2 Red peppers
  • 1 knorr Beef stock jelly
  • 1/4 tsp Chill powder Less of more depending on how hot you like it.
  • 1 tablespoon Balsamic vinegar
  • 1 carrot grated
  • 1 large Cauliflower
  • 1 pot Total o% Greek yogurt
  • 1 Tablespoon Coconut oil
  • 1 tin Kidney beans


  • Put a wok onto heat with coconut oil the chop your onion.
  • Add onion to wok and cook until translucent.
  • Add mince meat and cook through until brown.
  • Now add the chilli powder, balsamic vinegar, sugar, grate carrot and tomatoes.
  • Boil a kettle ready to put in stock cube while this is bubbling away.
  • Add about half a pint of water and stock cube to the wok and leave to simmer for 10 mins.
  • Meanwhile chop the red peppers into small cubes.
  • Now add the peppers and kindney beans.
  • Now take your couliflower and cut of the hard stalks you dont need that part. Put the cauliflower into the food processor until it looks like white snow.
  • Once the chilli sauce has reduced right down you are ready to take it off the heat and put the cauliflower in the microwave for 5 mins.
  • Serve chilli with Greek yogurt on the side.
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