Chilli Con Cauli



200 grams cauliflower
200 grams kidney beans
1 cup jasmine rice
2 ripe tomatoes
1 carrots
1 red chilli
1 red onions
1 red capsicums
1 avocado
2 tbsp Greek yoghurt*
extra virgin olive oil*
salt & pepper*

*pantry item


– wash cauliflower and finely chop
– peel and finely chop onions and garlic
– peel and finely chop carrots
– wash and roughly chop red capsicums and tomatoes
– finely chop chilli
– drain and rinse kidney beans
– peel and chop avocado


1. Use ratio of 1.5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
2. Heat oil in a large stockpot over a medium heat. Add onion, garlic, chilli, carrot and capsicum. Cook, stirring occasionally, until onion is soft.
3. Add cauliflower, tomatoes and beans and a little water. Simmer, covered for about 12 minutes, or until cauliflower is tender. Season.
4. Serve chilli over rice. Top with yoghurt and avocado.

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