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Cauliflower Rice Peanut Chili

Cauliflower Rice Peanut Chili

Author: Thomas
Rich and creamy peanut butter and tomato chili with riced cauliflower! A comforting, flavorful, and easy to prepare dish!
5 from 7 votes
Servings 3
Calories 447 kcal


  • 1 tablespoon 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
  • ½ cup 125g peanut butter (I used crunchy)
  • 2 tablespoon 30ml soy sauce
  • 2 tablespoon 30g coconut sugar
  • 2 tablespoon 14g nutritional yeast
  • 1 teaspoon each: cumin ground chili
  • ½ teaspoon each: turmeric smoked paprika
  • 1 and ½ 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: 1 gCalories: 447 kcalCarbohydrates: 42.5 gProtein: 18.8 gFat: 27 gFiber: 9.8 gSugar: 23.4 g
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