130g Red Kidney Beans (drained weight = 1 small tin)
1 packet of original Cauli Rice
3 Sprigs Parsley (optional garnish)
Add the oil to a saucepan on a medium heat. Dice the onion and add to the pan. Stir occasionally until it begins to caramelise.
Finely chop the garlic and add to the pan along with the spices. Toast for 2-3mins. Be sure to keep an eye on it so the spices don’t burn!
Crumble in the mince and brown off. Once the mince has browned, add the chopped tomatoes and cook for 15mins or until the tomatoes start to reduce. Rinse and drain the kidney beans and add to the chilli, cook for another 5mins.
Either pan fry or microwave the Cauli Rice until warm through.
Serve the Cauli Rice on two plates and top with chilli con carne. Finely chop the parsley and scatter over.