Beef Chilli With Cauliflower Rice

Equipment

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Ingredients

• 500g Grass-fed beef mince
• 1 brown onion
• 1 large carrot
• 3 garlic cloves, crushed
• 1 tsp cumin
• 2 tsp smoked paprika
• 2 tsp oregano
• 1 tsp chilli powder (optional)
• 400g can kidney beans, rinsed and drained
• 400g can brown lentils, rinsed and drained
• 400g can diced tomatoes
• 1 red capsicum
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 600g cauliflower
• 200g baby spinach leaves
• 1 bunch coriander, chopped
• 1 lime
• 2 tbsp olive oil
• Salt and pepper to taste

Directions

1

Diced the onion finely and chop the capsicum roughly into 1 cm pieces.

2

Add 1 tbsp olive oil to a pan and place on medium heat. Add the onion and sauté for 5-mins or until lightly browned.

3

Grate the carrot finely and add to the pan with the mince. Fry for 5-mins or until browned. Add the garlic and spices stirring until fragrant.

4

Add the kidney beans and brown lentils, and stir until combined.

5

Pour in the tomatoes, capsicum, Worcestershire sauce and tomato paste. Pour in 1 cup of water.

6

Simmer over low-medium heat for 20 minutes or until thick.

7

Meanwhile, roughly chop the cauliflower into florets and place it in a food processor. Pulse until it becomes a rice-like consistency. Sauté the cauliflower rice in a large pan over medium heat in 1 tbsp oil. Stir consistently for 5 mins or until rice is slightly soft.

8

To serve, divide spinach evenly into bowls or containers. Top with the cauliflower rice and beef chilli. Finish with a squeeze of lime and a generous sprinkle of coriander. Add some chilli flakes for an extra kick!