Who doesn’t love a little chili now and then!? Especially during the coooold winter months.
Obviously chili usually has beans in it, but because they are incredibly starchy, we avoid them. In this recipe, I replaced it with cauliflower! It gives it the chili a bit of a crunch!
Ps. how the heck do you spell chili? is it chilli? chili?
What you’ll need:
- 500g minced meat (I used beef)
- 1 head cauliflower (approx 150g) – rice
- 1 cup (160g) chopped onion
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 1 can (400g) crushed tomatoes – no sugar added
- 1 tbsp sugar substitute (I used erythritol) – OPTIONAL
- 1 cup (236ml) beef broth
- salt & pepper
My first cookbook is out! Grab it at here!
In a deep pot, heat your ground beef on medium until cooked thoroughly. Pour in your cauliflower rice. (If you used frozen cauli rice, put a lid on the pot and let it steam for several minutes to thaw it out)
Add in your onions, spices, and sugar substitute. Stir to mix thoroughly.
Pour in your crushed tomatoes and broth. Stir and bring to a boil. Turn the heat down to medium low and let it simmer for approximately 30 minutes.
Take off the heat and serve!
This makes approximately 8 servings.
Nutritional Information per serving:
- CALS: 151
- FAT: 7.4
- CARBS: 7.6
- FIBRE: 2.2
- NET CARBS: 5.4
- PROTEIN: 14.7