WW Ireland (Weight Watchers Reimagined): Weight Loss & Wellness Help

Smoky aubergine chilli with cauliflower rice

2
1
1
  • SmartPoints value per serving
  • Prep: 5 Mins
  • Cook: 35 Mins
  • Serves: 4
  • Difficulty: Easy

Smoky aubergine chilli with cauliflower rice

1
Prep: 5 Mins
Cook: 35 Mins
Serves: 4
Difficulty: Easy
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Ingredients

  • 4 spray(s) Calorie controlled cooking spray
  • 1 small Red onion(s), finely chopped
  • 2 clove(s) Garlic
  • 1 level tablespoon Tomato Purèe
  • 1/2 level tablespoons Ground Cumin
  • 1/2 level teaspoon Chilli Powder
  • 1 level tablespoons Paprika
  • 1/2 tablespoon Oregano, Dried
  • 2 medium Aubergine
  • 1 can(s) Tinned Tomatoes, large
  • 1 cube(s) Vegetable stock cube(s), 400ml
  • 1 can(s) Kidney Beans, cooked, large, drained
  • 1/2 zest(s) Lime(s) of 1, plus lime wedges to serve
  • 1 tablespoons Lime Juice, Fresh
  • 500g Cauliflower Rice, cooked as per pack
  • 100g Plain Soya Yogurt
  • 1 tablespoons Coriander, fresh

Instructions

  1. Mist a large nonstick pan with cooking spray and set over a medium-high heat. Add the onion and cook for 6-8 minutes until soft. Add the garlic, tomato purée, spices and dried oregano, and cook for another 2 minutes.
  2. Stir in the aubergines and cook for 1 minute, then add the chopped tomatoes and stock. Stir to combine then bring to a boil. Reduce the heat and simmer uncovered for 20 minutes, until the aubergine is tender.
  3. Add the kidney beans and the lime juice, then season to taste. Simmer for another 5 minutes, until the beans are warmed through.
  4. Meanwhile, mist a large nonstick frying pan with cooking spray and set over a medium heat. Add the cauliflower ‘rice’ and cook, stirring, for 5 minutes until tender.
  5. Put the yogurt in a small bowl and sprinkle over the lime zest and extra paprika. Serve the chilli with the cauliflower ‘rice’, yogurt and lime wedges, with the coriander scattered over the top.

Notes
Try serving the chilli with 30g tortilla chips per person, for an extra 4 SmartPoints per serving. The chilli can be frozen in an airtight container for up to 2 months.

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