Cauliflower Rice Chili

This cauliflower rice chili recipe takes on the spices well and delivers a bowl of low carb comfort food. Serve with a dollop of sour cream and grated cheese.

Cauliflower rice makes a great vegetarian chili recipe in place of minced beef.  Once the cauliflower rice is cooked, spices and tomatoes added you have the perfect low carb vegetarian alternative to chili.

Serving this vegetarian chilli made from cauliflower rice alongside a side of cauliflower rice seemed like over kill.  So, I served it in a couple of cheese bowls and ate it in a cheese taco too   However, it is delicious enough to eat simply by itself in a bowl. 

The mushrooms in this cauliflower chili are a great replacement for kidney beans.  They give the chili that comfort bite that bean normally give.  As well as cooking superbly in spices.  A low carb delicious alternative!

Feel free to play around with this recipe and adjust for own chilli preferences.  This vegetarian chilli is a reflection of what spices I use to make a chilli, but it’s not a recipe set in stone.  Go crazy with the spice rack and make it your own!  Discover the joy of cauliflower rice and how it can be used in place of meat.  There is a lot more to cauliflower.  It’s the vegetable that just keeps on giving! 

If you want a keto vegan chili recipe

Vegan Chili with Lupini Beans

More Cauliflower Rice Recipes

Cilantro Lime Cauliflower Rice

Cauliflower Rice Risotto

Low Carb Cauliflower Jollof Rice

WATCH THE RECIPE

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Cauliflower Chilli

Angela Coleby

This low carb vegetarian chili is made with cauliflower rice.

5 from 1 vote

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Main Course

Cuisine Vegetarian

Servings 4 servings

Calories 76 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ½ Small onion chopped
• 1 cup Mushrooms quartered
• 2 cups Cauliflower rice
• 2 Garlic cloves peeled & chopped
• 1 tablespoon Tomato paste/puree
• ½ cup Chopped tomatoes tinned/fresh
• 2 teaspoon Chilli powder
• 1 teaspoon Cumin powder
• ¼ teaspoon Paprika
• 1 tablespoon Olive oil
• ½ teaspoon Salt
• ½ teaspoon Black pepper

Instructions

 

• In a large saucepan, heat the olive oil on a medium heat.
  
• Add the garlic and the onion and cook for about 5 minutes.
  
• Add the mushrooms and cauliflower rice and cook for 8-10 minutes. Stir regularly.
  
• Stir in the spices and cook for a couple of minutes.
  
• Add the tomato paste and tomatoes. Stir through, cover with a saucepan lid and cook for 8-10 minutes.
  
• If the mixture becomes too dry add some water, stir through, cover and cook. Season to taste.
  
• Eat and enjoy!
  

Notes

Serves 2-4

Nutritional Info per ¼ recipe:   76 Calories, 4g Fat, 3g Protein, 9g Total Carbs, 3g Fibre, 6g Net Carbs

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1servingCalories: 76kcalCarbohydrates: 9gProtein: 3gFat: 4gFiber: 3g

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This post may contain affiliate links. Please read my disclosure policy for more information.

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