Cauliflower Rice Peanut Chili

Cauliflower Rice Peanut Chili

Rich and creamy peanut butter and tomato chili with riced cauliflower! A comforting, flavorful, and easy to prepare dish!

  • Author: Full of Plants
  • Yield: 3 1x


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Taste and adjust seasonings if needed, adding more chili for spiciness, soy sauce for saltiness, or coconut sugar for sweetness.
  5. 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