This is a fun keto take on chili and of course means I get to prep a topping bar for dinner. Try it with your favorite chili toppings. Serves 4.

INGREDIENTS:

½ large brown onion, chopped
1-2 garlic cloves, chopped
1 head of cauliflower, roughly chopped into bean size
1 pack of ground turkey
JF Universal Salt
Fresh cracked black pepper
2 tsp chili powder
1 tsp oregano
¾ tsp cumin
1 (14oz) can of fire roasted tomatoes
1 tsp concentrated tomato paste
1 (8oz) can of organic tomato sauce
½ tsp red chili pepper flakes, or to taste
½ (8oz) can of chicken broth
 

TOPPINGS:

Colby Jack cheese, shredded (sub plant-based cheese)
Red onion, sliced thin on the mandolin
Jalapeño peppers, deseeded and sliced thin on the mandolin
Cilantro
Crushed tortilla chips (sub grain-free tortilla chips)
Fritos (sub grain-free chips)
Sour cream (sub plain coconut yogurt)

PROCESS:

In a medium saucepan, place the ground turkey and start to lightly brown it. Season with JF Universal Salt and fresh cracked black pepper. Before it is browned all the way add the onion and garlic. Once the onion and garlic are translucent and the turkey is cooked through add in the cauliflower. Add in the chili powder, oregano, red chili pepper flakes, and cumin. Mix well and let the cauliflower get tender. Add in the fire roasted tomatoes, tomato paste, tomato sauce, chili pepper paste, and chicken broth. Turn the heat down to low and cook for about 10 to 15 minutes. Serve with a topping bar (my favorite part) and enjoy warm.