Ingredients:

• ½ pound vegan chorizo
• 1 medium onion, diced
• 2 carrots, diced
• 1 bell pepper, diced
• 2 jalapeños, seeded and minced
• 1 ½ c cooked black beans
• 1 can diced tomatoes with green chiles—NO SALT added
• 2 Tbsp. avocado oil
• 1 pkg cauliflower rice
• 2 cloves garlic, minced
• 1 tomato, seeded and chopped
• 1 tsp. cumin
• 1 tsp chili powder—I prefer chipotle
• ½ tsp pink Himalayan salt
• Ground black pepper to taste
• ½  c vegetable broth
• Cilantro leaves
• Avocado slices

Directions:

• Brown chorizo to hot skillet. The caramelization achieved in this process develops a deeper flavor and adds richness to your meal.
• Add onions, carrots, bell pepper and jalapeños to the pan and sauté until onions are clear. If the pan is too dry, add a small amount of vegetable broth.
• Add tomatoes with chiles and black beans. Stir together.
• Once combined, add garlic powder, chili powder and cumin.
• Cover and simmer while preparing rice.
• Add ¼ c avocado oil to heated pan. Stir in onion, garlic and tomato. Cook until onions become translucent.
• Add cauliflower and dry spices. Mix together. Add vegetable broth to avoid sticking.

Tips:

To serve:  Add rice to a bowl and smother in chili. Top the whole thing off with sliced avocado and chopped cilantro.  Add a side salad to complete the meal.

Total Prep Time: 30 minutes, Serves 4