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Veggie Bean Chilli with Cauliflower Rice


Before joining Slimming World I wasn't a do-it-from-scratch cook (apart from my amazing spaghetti bolognese). I was a stick-a-jar-in-it-and-serve type cook.
I enjoyed being a baker more. I loved baking cupcakes and whizzing up some butter cream to pipe on top, or shaping up cookies with Freddie as an afternoon 'activity' - but I think it was an obvious reason for my expanding waistline over the last few years.
I've been on the 'losing weight' train for a little while and have finally hit my 2 stone gone! I was so chuffed with myself, but I know it's down to my changed love of being the chef in our kitchen.


Being married to a chef has been a big part of my enjoyment in experimenting. It's usually a time where we're both around and can spend time talking (attempting too), it's also where I've learnt what flavours go well together and has come to a point where I can do most things alone. (Okay, there's the odd text of  'What goes well in a turkey burger? tarragon or maybe sage??' - I put both in FYI)
Today I'm sharing one of my experiments! I compiled it together without any help from Chris (GO ME!!), but he actually really likes it. It's also been a hit with one of my friends and her boyfriend which is fab to hear :)

My Veggie Bean Chilli with Cauliflower Rice.
It's 100% Slimming World friendly (fits in with both my plans EE & EESP) and it's SO delicious. I've been having issues with carbs recently so I've been trying out more recipes without it and my body has thanked me so much since!


I make a massive dish full so that I have leftovers in the freezer for them moments of 'I don't know what to have' or being too busy to faff around making something and what more it's so filling! It's also unbelievably quick to put together - it's definitely a favourite as a busy mum!

Cauliflower Rice is all the rage at the moment and it's not hard to see why - I thought it was a genius way to involve more veggies into a meal and it honestly tricks your mind into thinking you're eating rice when you're not. Most meals now I swap rice for 'cauli' rice because it has the fraction of the calories and it's really lovely.


So what's the recipe?


1 tin of Kidney Beans
1 tin of Chickpeas (you can prepare dried chickpeas yourself - but the tinned stuff is just as good!)
1 tin of Mixed Beans
1 tin of Baked Beans
1 tin of Chopped Tomatoes
2tbsp Coriander leaf 
2 tbsp of Tomato Purée
2 Garlic Cloves
1 beef stock cube
1 vegetable stock cube
A couple of shakes of Lea & Perrins (Worcester sauce)
1 tbsp of Chilli flakes (but you can add more or less depending on how hot you like chilli)
A pinch of Salt and Pepper

1 Cauliflower
Fry light (you can use whatever oil you use - we use Fry light because it's free on SW plans)

1. Put the Kidney Beans, Chickpeas, Mixed Beans in a sieve and wash them off before putting them in the dish. 
2. Add the Baked Beans, Chopped Tomatoes, stock cubes, Lea & Perrins, Salt and Pepper and Chilli flakes and mix together.
3. Peel the skin off the Garlic and crush it; chop finely and mix into the dish with the other ingredients.

 Place into a hot oven uncovered at 200c for 30 minutes (or when it looks like you want to eat it) - whilst it's cooking you can prepare and cook the Cauliflower Rice.

4. After removing the leaves and stalk of the Cauli, (I cut the florets as I go) grate the cauliflower. (we usually end up using half a head for 3 of us)
5. When the Chilli has around 5 minutes left; start to cook the Cauliflower Rice (you can steam it for a few minutes instead - I fry it as I like it to get a little well done on the edges). Add salt and pepper for seasoning.
6. Serve and Enjoy.


Quick, simple and on the table in 30 minutes!

(Also if you have loads of leftovers and don't want to freeze it down - you can always pop another tin of chopped tomatoes and turn it into a easy soup for the next day (can whizz it down into a smooth soup or keep it chunky - totally up to you!))

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