Vegan Chili with Spiced Cauliflower Rice

Serves 3

• 3 tsp. coconut oil

• 2 garlic cloves, crushed

• 2 medium carrots, grated

• 2 2/3 cups tomato puree

• 2-14 oz. cans black beans, rinsed and drained

• 14 oz. red kidney beans, rinsed and drained

• 1 jalapeño pepper, deseeded and diced

• chili flakes, to taste

• 8 cups premade cauliflower rice (or make your own in a food processor)

• 1 tsp. onion powder

• ½ tsp. turmeric

• ¼ cup pumpkin seeds

• 2 tbsp. fresh parsley, chopped

Heat 1 tsp. coconut oil in a large saucepan and cook the garlic until fragrant. Add the carrots, tomato purée, black beans, kidney beans, and jalapeño pepper. Season with salt and pepper and cook for 10 mins stirring often.

In the meantime, prepare the cauliflower rice. Heat the remaining 2 tsp. coconut oil in a pan and toss in the cauliflower rice. Add the onion powder and turmeric, season with salt and pepper and cook for 3-5 minutes. Then remove from the pan and set aside.

Once chili is ready, serve in a bowl alongside the spiced cauliflower rice. Sprinkle with pumpkin seeds and chopped fresh parsley to serve.