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Photo of Vegan chilli with cauliflower 'rice' by WW

Vegan chilli with cauliflower 'rice'

Total Time
40 min
5 min
35 min


Red onion

1 small, finely chopped


2 clove(s), finely chopped

Tomato paste

1 tbs

Ground cumin

2 tsp

Chilli powder

½ tsp, mild variety

Smoked paprika

3 tsp

Dried oregano

2 tsp


2 large, cut into 1½ cm pieces

Canned diced tomatoes

1 400g can, (1 x 400g can)

Vegetable stock cube

1 individual, to make 400ml of gluten-free vegetable stock

Canned red kidney beans, rinsed, drained

1 400g can, (1 x 400g can)

Lime zest

1 tsp

Lime juice

1 tbs


500 g, rice

Plain unsweetened soy yoghurt

100 g

Smoked paprika

¼ tsp, extra, to serve


1 medium, wedges to serve

Fresh coriander

2 tbs, leaves, to serve

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a large saucepan with oil and heat over medium-high heat. Cook onion, stirring, for 6-8 minutes or until soft. Add garlic, tomato paste, spices and dried oregano and cook, stirring, for 2 minutes or until fragrant.
  2. Add eggplant and cook for 1 minute. Add tomatoes and stock, stir to combine and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until eggplant is tender.
  3. Add kidney beans and lime juice and season with salt and pepper. Simmer for 5 minutes or until beans are warmed through.
  4. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Add cauliflower ‘rice’ and cook, stirring, for 5 minutes or until tender.
  5. Place yoghurt in a small bowl and sprinkle over lime zest and a pinch of extra paprika. Serve chilli with cauliflower ‘rice’, yoghurt and lime wedges with coriander leaves sprinkled on top.


Try serving the chilli with 30g tortilla chips per person. The chilli can be frozen in an airtight container for up to 2 months.