By Thara Thanmanithara
Mexican Chili with Cauliflower & Cashew Sour Cream
17 steps
Prep:15minCook:15min
Updated at: Thu, 17 Aug 2023 02:35:09 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
26
High
Nutrition per serving
Calories513.9 kcal (26%)
Total Fat18.8 g (27%)
Carbs71.3 g (27%)
Sugars13.1 g (15%)
Protein24.4 g (49%)
Sodium1115.9 mg (56%)
Fiber19.5 g (70%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
For Mexican chili
220gblack bean
cooked
220gkidney bean
cooked
120gsweet corn
cooked
100gbell pepper
diced
100gcarrot
diced
80gonion
diced
10gcoriander
chopped
1 tspoil
to cook
For Seasoning
2 tspcumin seeds powder
2 tspcacao powder
2 tsppaprika powder
1 tspcoriander seeds powder
pink salt
3 clovesgarlic
200gcanned tomato
1 eachfresh chili
water
For Cashew Sour Cream
For Cauliflower
Instructions
To Make Mexican Chili
Step 1
Heat up the saucepan and add 1 tsp of Rice brand oil
Step 2
Add diced onion and cook until soften then add garlic
Step 3
Add carrot and cook for 2-3 minutes
Step 4
Add Canned Tomato
Step 5
Add all the seasoning spices
Step 6
Add bell pepper
Step 7
Add the beans
Step 8
Add sweet corn
Step 9
Flavor with pink salt
Step 10
When all are cooked turn off the heat and add chopped corainder
To Make Cashew Sour Cream
Step 11
Add all sour cream ingredients in the blender
Step 12
Add water
Step 13
Blend until smooth and creamy
Step 14
Give it a taste and add more salt or lime if needed
To Make Cauliflower
Step 15
Add a big chunk of Cauliflower into boiling saulty water
Step 16
Keep boil until it cook
Step 17
Serve together with Chili and Sour Cream
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