Ingredients

• coconut oil - 3 tsp.
• garlic cloves - 2 (crushed)
• medium carrots - 2 (grated)
• tomato passata - 2 ⅔ cups (600g)
• tomato puree - 2 tbsp.
• black beans - 2x tins (rinsed and drained)
• red kidney beans - 1x tin (rinsed and drained)
• jalapeño pepper - 1 (deseeded and diced)
• chili flakes - to taste
• cauliflower rice - 8 cups (800g) (or make your own in a food processo
• onion powder - 1 tsp.
• turmeric - ½ tsp.

Preparation Instructions

1. Heat 1 teaspoon of coconut oil in a large saucepan and cook the garlic until fragrant. Add the carrots, tomato passata and purée, black beans, kidney beans and jalapeño pepper. Season with salt and pepper and cook for 10 minutes stirring often.

2. In the mean time, prepare the cauliflower rice. Heat the remaining 2 teaspoons coconut oil in a pan and toss in the cauliflower rice. Add the onion powder and turmeric, season with salt and pepper and cook for 3-5 minutes. Then remove from the pan and set aside.

3. Once chili is ready, serve in a bowl alongside the spiced cauliflower rice. Sprinkle with pumpkin seeds and chopped fresh parsley to serve.