Low Carb Chilli With Cauliflower Rice

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Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 2
Low Carb Chilli With Cauliflower Rice
Health Highlights

Ingredients


500 gm Ground turkey, extra lean
4 tbsp Extra virgin olive oil
1 medium Yellow onion (chopped)
2 medium Carrots (chopped)
1 medium stalk(s) Celery (chopped)
1 tsp Cumin (ground)
1 tsp Coriander, ground
1 tsp Paprika, smoked
1/2 tsp Chili powder
1 1/2 cup Passata
1 tsp Himalayan sea salt
1/2 tsp Black pepper
1 medium head Cauliflower
1/4 cup Beef broth (stock) (if needed)

Instructions


  1. Dice the onion, celery and carrot and cook on a low heat in 1 tbsp of the olive oil until soft. If you can, take your time with this step. You want to get as much sweetness and flavour out of those veg as you can.
  2. Turn up the heat a little and add the mince to brown. Make sure you break up the lumps. This is where I add the salt which helps the meat to caramelise a little adding even more flavour. If you want to play it safe you could cook the mince separately from the vegetables to save burning them but I never have the time.
  3. Now add your spices and pepper cooking them for a minute or so to lose the rawness and help them develop that nice warm rounded flavour.
  4. Add your thyme, don’t bother taking the leaves off the stalk just throw in the whole thing and fish it out at the end, or not.
  5. Add your passata and tomato sauce. This will ‘deglaze the pot’. Check that the mixture is not too dry. If need be, add more passata or if you are trying to keep the carbs low add a little stock or water.
  6. While this is simmering for a few minutes break up you cauli and pulse it in a food processor until it looks like rice or couscous. Add this to a microwave safe container and cook for 5 minutes on high. When it is finished stir through the rest of the olive oil and salt and pepper.
  7. You are done! It is time to build your chilli tower. Cauli rice on the bottom, then a good dollop of the chilli mince. On top of that, I like to add a small amount of grated cheese, some cucumber and radish chopped into batons, my own guacamole and some Greek yoghurt. Oh and not forgetting a good splash of Frank’s Hot Pepper Sauce. A little sliced fresh chilli would also be a tasty addition.

Notes:

Cauliflower

is a cruciferous vegetable and is very high in fibre and some B vitamins!


Nutrition Facts

Per Portion

Calories 734
Calories from fat 304
Calories from saturated fat 49
Total Fat 34 g
Saturated Fat 5.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 21.7 g
Cholesterol 123 mg
Sodium 2512 mg
Potassium 2819 mg
Total Carbohydrate 44 g
Dietary Fiber 13.5 g
Sugars 20.0 g
Protein 71 g

Dietary servings

Per Portion


Meat 2.8
Vegetables 8.9

Energy sources


Pygal20%431.7866860828342124.1607337378626941%427.98129656011673268.4701141989729639%297.90616999297004164.0053944245636320%41%39%CarbohydratesFatProtein

Meal Type(s)

Main




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