Cauliflower Rice Peanut Chili
Rich and creamy peanut butter and tomato chili with riced cauliflower! A comforting, flavorful, and easy-to-prepare dish!
Ingredients
- 1 tbsp oil
- 1 small onion diced
- 1 clove of garlic minced
- 1 small carrot finely sliced
- 2 cups 100% tomato puree
- 1 cup water
- 1/2 cup peanut butter I used crunchy
- 2 tbsp soy sauce
- 2 tbsp coconut sugar
- 2 tbsp nutritional yeast
- 1 tsp each: cumin, ground chili
- 1/2 tsp each: turmeric, smoked paprika
- 1 and 1/2 cup cauliflower florets
- toppings: avocado, roasted peanuts, bread slices optional
Instructions
- 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.
Notes
- If you want to make this recipe peanut-free, use almond butter.
Nutrition
Serving: 1 serving | Calories: 447 kcal | Carbohydrates: 42.5 g | Protein: 18.8 g | Fat: 27 g | Fiber: 9.8 g | Sugar: 23.4 g