Keto Cauliflower Chili

Warm up and feel the comfort set in with this savory blend of Indian Spiced Cauliflower Chili recipe. It’s easy to make and Keto Friendly!

INGREDIENTS

• 2 Tbsp. ghee (or coconut oil)
• 1 large onion, finely chopped
• 2 cups beef bone broth (I use homemade or Kettle and Fire. You may also substitute vegetable broth)
• 2 large carrots, scrubbed and diced
• 4 cloves garlic, minced
• 1 tsp. ground ginger
• 2 tsp. turmeric
• 2 tsp. cumin
• 2 cinnamon sticks
• 1/2 tsp. cloves
• 1 tsp. cayenne (optional, or to taste)
• 1 tsp. sea salt (to taste)
• 26oz. box or jar of diced tomatoes (or look for BPA-free cans)
• Cauliflower rice (2 bags frozen riced cauliflower or 1 large head fresh cauliflower, riced)
• Cilantro, to taste, as garnish
• Full-fat coconut cream to drizzle on top, optional
• Diced avocado for the top, optional

DIRECTIONS:

1. Heat ghee or oil in a heavy-bottomed pan over medium heat.
2. Add onions and saute until translucent, about 4 minutes.
3. Add garlic and carrots. Continue sauteing about 90 seconds.
4. Add spices, ginger through salt. Saute about 1 minute.
5. Add tomatoes. Continue cooking about 2 minutes.
6. Add bone broth. You may add extra broth or water to desired consistency. Bring to a near boil and then turn heat to low. Cover. Simmer for about 30-60 minutes.
7. Stir in riced cauliflower and simmer another 15-20 minutes. You want the cauliflower to have some bite, but still be cooked through.
8. Garnish with coconut cream, avocados, and fresh cilantro, if desired.