• 1tsp Rapeseed Oil
  • ½ Red Onion
  • 2 Garlic Cloves
  • ½ tsp Cumin1 tsp Paprika
  • ¼ tsp Cayenne Pepper
  • 300g Lean Beef Mince
  • 400g Chopped Tomatoes
  • 130g Red Kidney Beans (drained weight = 1 small tin)
  • 1 packet of original Cauli Rice
  • 3 Sprigs Parsley (optional garnish)


  • Add the oil to a saucepan on a medium heat.
  • Dice the onion and add to the pan.
  • Stir occasionally until it begins to caramelise.
  • Finely chop the garlic and add to the pan along with the spices.
  • Toast for 2-3mins. Be sure to keep an eye on it so the spices don’t burn!
  • Crumble in the mince and brown off.
  • Once the mince has browned, add the chopped tomatoes and cook for 15 mins or until the tomatoes start to reduce.
  • Rinse and drain the kidney beans and add to the chilli, cook for another 5mins.
  • Either pan fry or microwave the Cauli Rice until warm through.
  • Serve the Cauli Rice on two plates and top with chilli con carne.
  • Finely chop the parsley and scatter over.

Protein: 48g

Carbs: 42g

Fat: 13g

Calories: 471


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