Cauliflower rice chili is now a thing!
If you too are looking for comforting and stick-to-your-ribs foods, look no further! This chili is rich, nutty, slightly spicy, and comes with riced cauliflower.
This recipe is super easy and can be ready in less than 30 minutes, making it perfect for a weeknight dinner. You start by sautéeing onion, garlic, and carrots. Then add tomato purée, nutritional yeast, coconut sugar, soy sauce, and spices. Oh, and peanut butter! I know it can sound weird but the addition of peanut butter makes this chili extra creamy, nutty and different from your basic chili recipe. For more texture, I used crunchy peanut butter but smooth will do it too.
This chili is not overly spicy as I didn’t want the soup to cover the cauliflower flavor. If you like spicy chili, just add more chili powder or sriracha, I won’t judge.
While the chili is cooking, you process the cauliflower florets until it has the texture of couscous or steel-cut oats. Then cook for a few minutes in a skillet until tender before transferring to the chili sauce.
This chili reheats very well so feel free to double the recipe so you can have it for a few meals. You can serve it as is, or with sautéed tofu or tempeh for added protein.
This chili is not only easy to make, but it’s also rich and creamy with a delicious peanut flavor. Cauliflower rice adds a light texture to the chili and soaks up the flavors of the chili sauce. If you are looking to spice up your chili game, this is it!
Let me know in the comments if you try this recipe!
- 1 tbsp (15ml) oil
- 1 small onion, diced
- 1 clove of garlic, minced
- 1 small carrot, finely sliced
- 2 cups (473ml) 100% tomato puree
- 1 cup (236ml) water
- 1/2 cup (125g) peanut butter (I used crunchy)
- 2 tbsp (30ml) soy sauce
- 2 tbsp (30g) coconut sugar
- 2 tbsp (14g) nutritional yeast
- 1 tsp each: cumin, ground chili
- 1/2 tsp each: turmeric, smoked paprika
- 1 and 1/2 cup (150g) cauliflower florets
- optional toppings: avocado, roasted peanuts, bread slices
- Heat the oil in a large skillet or saucepan over medium heat. Once hot, sautée the onion, garlic, and carrot for 5-7 minutes, stirring regularly until the onions are golden brown and the carrots have softened.
- Reduce the heat to low-medium and add the tomato puree, water, and peanut butter. Stir to combine. Add the soy sauce, coconut sugar, nutritional yeast, and spices. Stir and let simmer for 5-7 minutes while you prepare the cauliflower.
- Add the cauliflower florets to a food processor and pulse a few times until the cauliflower has the texture of steel-cut oats. In a skillet, heat a teaspoon of oil. Once hot, add the riced cauliflower. Cover with a lid and cook for 2-3 minutes or until the cauliflower is tender. Season with salt and pepper and transfer to the chili sauce.
- Taste and adjust seasonings if needed, adding more chili for spiciness, soy sauce for saltiness, or coconut sugar for sweetness.
- Serve immediately and top with avocado slices, roasted peanuts, and fresh parsley.
If peanut-free, use almond butter.
- Serving Size: 1
- Calories: 447
- Sugar: 23.4g
- Fat: 27g
- Carbohydrates: 42.5g
- Fiber: 9.8g
- Protein: 18.8g