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Chilli Con Cauli

Serves 4

chilli con cauli.PNG


1 tbsp olive oil

2 onions, chopped finely

500g lean beef mince

½ green pepper, chopped roughly

3 beef tomatoes, diced

5 garlic cloves, chopped finely

4 red or green chilli peppers

1 tin (400g) tomatoes

Dollop of tomato purée

1 tsp cayenne pepper

1 tin (400g) kidney beans, drained

50g per person uncooked basmati rice

1 medium sized cauliflower, chopped finely

Salt and pepper


  • Heat the oil in a pan to a medium heat and add the onion. Fry for several minutes until soft. Add the mince and brown all over. Season well with salt and pepper.

  • Add the green pepper and beef tomatoes, and cook for several minutes until soft. Add the garlic cloves and chilli peppers and cook for 1 minute.

  • Add the tinned tomatoes, tomato purée and cayenne pepper.

  • Simmer gently for 15-20 minutes. Add the kidney beans and continue to cook for 10 minutes.


For the Cauli Rice: Add the rice to a pan of cold salted water and bring to the boil. Simmer gently until cooked, then add the cauliflower. Cook for 2 minutes before draining.


Serve the chilli sauce on a bed of cauliflower rice.

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