Low Carb Cauliflower Chili uses four different kind of fragrant bell peppers, tender cauliflower florets and lean ground beef. This is also Whole 30 and Paleo compliant!
In a Dutch oven pan, heat one tablespoon of olive oil.
Sauté the bell peppers and onion for about 5-7 minutes or until they start to sweat. Add the garlic and meat. Stir and let the ground beef cook for 12 minutes or until browned.
Add the spices and stir to blend in. Add the cauliflower florets and gently fold in.
Add the whole peeled tomatoes and the water. Gently smash the tomatoes down with a wooden spoon. Add the additional seasoning. Let it simmer for about 25-30 min or until the cauliflower is tender.
Let cool and serve. Garnish with fresh cilantro.
Notes
Notes:Storing Leftovers: Store any leftover cauliflower chili in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove top.
This chili contain no beans, dairy or gluten.
This is great for Paleo or Whole 30 diets.
Optional garnishes (some are not whole 30 or paleo) are: cilantro, avocado slices, sour cream, shredded cheese
Use anywhere from 1 - 1 1/2 cups water to have a nice consistency.