Winter Warming – Chilli Con Carne With Cauliflower

August 3, 2015

Try this delicious and healthy version of the famous Mexican dish, chilli con carne, served on a bed of cauliflower as a more nutritious alternative to rice.



  • 2 teaspoons of olive oil
  • 750 grams lean beef Mince
  • 2 red capsicums, finely chopped
  • 2 carrots, grated
  • 2 celery sticks, chopped
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 400 gram tin of kidney beans, rinsed
  • 1 red chilli, finely chopped
  • 800 gram tin of tomatoes
  • 1 small cauliflower, cut into florets
  • handful of corn chips
  • coriander
  • sliced avocado



1. Heat oil in a large saucepan over medium heat. Add the mince and and cook for about 15 minutes, using a wooden spoon to break up the meat.

2. Add the crushed garlic, chilli, onion and capsicum. Cook for five minutes until vegetables are soft.

3. Add the tomatoes and 1 cup of water. Bring to the boil and then reduce the heat and let simmer for 30 minutes.

4. Add the beans and the celery and cook for a further 15 minutes.

5. While the meat mixture is cooking, steam the cauliflower until soft.


To Serve: 

1. Drain the cauliflower and put into a serving bowl.

2. Spoon in the meat mixture.

3. Top with the sliced avocado, corn chips and a sprinkle of coriander.


Article by Heidi Greig.

Heidi Greig is a 25-year-old Melbournian with a passion for all things health and fitness. Coming from a background in modern dance and now enjoying the benefits of Reformer Pilates, Heidi is well –aware of the importance of regular, heart rate rising activity for a balanced and happy life!

I: @heidijoan
F: Heidi Joan Greig


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