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Pot of chili with ladle

Low Carb Turkey Cauliflower Chili

Perfectly hearty and flavorful without any unneeded carbs or fats! Leaving plenty of room for all the toppings you want... and of course, dessert.
5 from 10 votes
Author Lillie
Course Soup/Chili
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Servings 10 -12
Calories 268 kcal

Ingredients

  • 1 medium onion diced 335 g
  • 2 bell peppers diced 320 g
  • 1 tbs kosher salt
  • 2 tbs tomato paste 30 g- optional*
  • 200 g cauliflower rice fresh or frozen
  • 1.6 lb lean ground turkey 93/7 (I use one container of Foster Farms from Costco, it's 723 g or 1.59lb- feel free to use whatever you have if you're not worried about logging my macros.)
  • 1 lb extra lean ground turkey 99/1
  • 5 tbs chili powder
  • 4 tsp cumin
  • 2 tsp dried oregano
  • 7 frozen dorot cubes of garlic or fresh minced cloves
  • 28 oz canned diced tomatoes with juice
  • 1/2 cup 112g marinara (I use Victoria organic marinara from Costco- 6 carbs/half cup)
  • 1 cup green enchilada sauce 240 g
  • 2 cups chicken broth I use Kirkland
  • 250 g frozen diced kabocha squash I get it at Trader Joes
  • 1/2 tbs liquid smoke optional*

Instructions

  • Heat a large pot or dutch oven over medium high heat, spray with cooking spray and add onions, peppers, tomato paste, and 1 tbs kosher salt. Saute for a few minutes 'till veggies are soft.
  • Add cauliflower rice and cook for a another minute or two.
  • Add the meat, chili powder, cumin, and oregano, stirring and browning the ground turkey, working to break it up until small pieces (the leaner one takes more work). Add garlic and cook for another minute.
  • Add the remaining ingredients: canned tomatoes, marinara, green enchilada sauce, chicken broth and kabocha squash and liquid smoke if using. Stir together, then cover and simmer for about 30 minutes.
  • Top with cheese, avocado, sour cream, cilantro... fritos! Whatever makes your chili YOUR CHILI. I'll let you add those macros yourself.

Notes

  • *I love the frozen kabocha squash from Trader Joes. It's so easy and quick and a little lower in carbs than other squash. It's not a huge amount in this chili so if you choose to skip it, it hardly makes any difference in the macros per serving. (-1c,+.5f,=1.8p) (
  • This kept great for a week in the fridge, but it thickened up and could use more chicken broth. If you track your macros, just reheat individual bowls, that way you can weigh your portion of the original recipe, and then just add 1/2 cup or so of broth to your own bowl for easy logging.
  • We freeze any leftovers we really won't get through in large ziplock bags. I'll place the frozen bag in a large bowl to thaw in the fridge later. Then heat in a pot until warm. Add more chicken stock if it's too thick.
  • For Macro-counters: You can log this directly from MFP by searching "Lillie Eats and Tells Turkey Cauliflower Chili". The servings are in grams so you don't have to eat as much as I do! Ha.

Nutrition

Serving: 400g (Almost 2 cups)Calories: 268kcalFat: 7.7gProtein: 30gCarbohydrates: 18g
Keywords avocado, cauliflower, chicken broth, chili, kabocha, marinara, one pot, squash, tomatoes, turkey

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