Vegan Chilli Con Carne

I absolutely adore Chili Con Carne, this version ticks all the boxes – it’s Gluten Free, Dairy Free, Vegan, Paleo & Whole30 Approved! And above all unbelievably scrumptious!

1 cup walnuts
1 tsp ground cumin
1 tsp chili flakes
1 tsp hot chili powder

Large red onion, finely chopped
1/2 aubergine, cut into chunks
2 cloves of garlic, minced

1 can of tinned tomatoes
1 can tomato puree
1/2 cup of vegetable stock

Coconut oil

1/2 head of cauliflower

Method:

Add the walnuts and herbs to a food processor. Blend for approximately 30 seconds until the nuts are well chopped.
Add the spices and blend again until combined.
Heat a large pan with some coconut oil and saute the onion until it starts to become translucent.
Add the aubergine and continue to saute until softened.
Add the tomatoes, puree, stock and garlic to the pan and heat for 2-3 minutes until it comes to a gentle boil.
Transfer all of the ingredients to a large pot, stir in the nut mixture, bring the mixture to the boil, reduce the heat and simmer for 5-10 minutes, until the aubergine is nicely softened.
In the meantime prepare the cauliflower by boiling for 5-6 minutes until tender, strain off the water and add to a food processor and blend until “riced”.
Serve with a basil garnish and enjoy!