A nutritious twist on a classic comfort dish, this recipe combines the rich, hearty flavors of traditional chili with the light, wholesome base of cauliflower rice. The combination results in a satisfying, plant-based meal that’s both filling and flavorful.

Ingredients

For the Chili:

• 1 tablespoon of olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cans (15 oz each) of black beans, drained and rinsed
• 1 can (15 oz) of kidney beans, drained and rinsed
• 1 can (15 oz) of diced tomatoes
• 2 tablespoons of tomato paste
• 2 cups of vegetable broth
• 1 tablespoon of chili powder
• 1 teaspoon of cumin
• 1 teaspoon of smoked paprika
• 1 teaspoon of oregano
• Salt and pepper to taste
• 1 lime, juiced

For the Cauliflower Rice:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon of olive oil
• Salt and pepper to taste

Topping:

• 1/4 cup of roasted pumpkin seeds (no shell)

Instructions

Step 1: Prepare the Chili

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
2. Add the red and green bell peppers, carrots, and celery. Cook for about 5 minutes, stirring occasionally.
3. Stir in the black beans, kidney beans, diced tomatoes, tomato paste, and vegetable broth.
4. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well.
5. Bring the mixture to a boil, then reduce the heat to low and let simmer for 30 minutes, stirring occasionally.
6. Squeeze in the lime juice before serving.

Step 2: Prepare the Cauliflower Rice

1. In a separate pan, heat the olive oil over medium heat.
2. Add the grated cauliflower, stirring occasionally, and cook for about 5 minutes until it is tender.
3. Season with salt and pepper to taste.

Step 3: Assemble and Serve

1. Serve the chili over a bed of cauliflower rice.
2. Sprinkle with roasted pumpkin seeds for a crunchy finish.

Nutrition Information (per serving)

The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:

• Calories: 350
• Protein: 15g
• Carbohydrates: 54g
• Fiber: 16g
• Sugars: 10g
• Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 450mg
• Vitamin A: 110% DV
• Vitamin C: 150% DV
• Calcium: 15% DV
• Iron: 25% DV