Paleo Cauliflower Chili
Many of the versions for paleo chili seem to replace the beans with extra ground beef. I’m all for grassfed protein, but those recipes are just too heavy for me.
In this version, I’ve replaced the beans with cauliflower rice. It doesn’t add flavor, but does provide a base and a chili-like texture. It also allows you a lighter hand with the ground beef.
You could also use ground lamb or dark meat turkey, if desired. I would not recommend using ground turkey breast or chicken breast, because those are too dry and flavorless.
This chili freezes well, if you have leftovers.
- 2 tbs. olive oil or ghee
- 1 onion, diced
- 2 medium carrots, diced
- ½ tsp. Herbamare seasoning salt, available here, or unrefined salt, plus more
- 3 garlic cloves, minced
- 1 small head cauliflower, riced (see note)
- ½ lb. ground beef (use up to 1 lb)
- 1 Tbs. chili powder (use 2 Tbs. for more heat)
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 6oz jar tomato paste
- 26 - 28 oz container crushed or diced tomatoes
- ½ cup chicken stock, if necessary
- Chopped cilantro, for serving
- Heat the oil in a heavy-bottomed pot over medium heat. Add the onion and carrots and the salt. Cook until softened, stirring occasionally, about 10 minutes. Add the garlic and cook briefly.
- Add the ground beef and cauliflower. Cook until the beef is no longer pink, about 7 minutes. Add the remaining ingredients except the cilantro and another ½ tsp of Herbamare. If chili is extremely thick, add some chicken stock to create desired consistency. (I added ½ cup stock.)
- Cover and cook about 15 minutes, until the carrots are softened and cauliflower is tender.