Keto Turkey Chili and Cauliflower Rice

Chili and cold weather go hand in hand. It's a tasty bowl of goodness with enough spice to clear the sinuses and warm the cockles of the heart. Eaten by itself topped with all your favorite accoutrements or laid bare on a bed of rice, it's a classic turnkey dish that begs to be made en mass and served every day until it's gone... or freeze for later enjoyment!

Here's a twist on the traditional recipe forsaking the beans and making it Keto friendly. I'm not a rigid Keto dieter, I simply prefer this version as it makes me feel less blah after eating it! And, if you are following a Keto diet, the cauliflower rice suggestion is a delicious  nutritional accompaniment.

INGREDIENTS   (Serves 6)

For the main dish:

• 6 tablespoons olive oil (save some for the cauliflower rice)
• ​2 lbs ground turkey (I use 1 lb white meat and 1 lb dark meat)
• 2 jalapenos finely chopped
• Mirepoix (1 small onion/2 celery sticks/2 carrots diced)
• Bunch of cilantro roughly chopped (half for main dish and half for accoutrements)
• 4 large cloves of garlic finely chopped
• 14.5 oz can diced tomatoes
• 2 tablespoons of tomato paste
• 2 cups of chicken broth
• 1 packet chili spice mix of your choice

For the accoutrements:

• Cup of grated Mexican cheese blend
• A finely diced yellow onion
• Fage plain Greek yogurt
• Juice of 1 lime
• Diced avocado
• Bag of crumbled cauliflower rice (from Trader Joe's)​

Ground dark and white turkey meat keeps the dish moist. Trader Joes's easy no-prep Mirepoix saves a lot of time.

PREPARATION STEPS

1. Heat 4 tblsp of olive oil in a large pan, and cook the turkey enough to brown it and then remove from the pan and set aside.
2. Add the rest of the olive oil to the pan and saute the mirepoix and jalapenos for about 3 minutes.
3. Add the garlic and saute for another minute.
4. Return the turkey to the pan and incorporate the saute'd vegetables.
5. Add the tomato paste and the diced tomatoes and incorporate.
6. Add the chili mix
7. Add the chicken broth as needed to maintain moisture.
8. ​Add half of the cilantro and bring to the boil, then reduce to simmer for 45 minutes stirring occasionally. 
9. ​After 30 minutes of simmering, taste to see if you need to add salt and pepper. This depends on your chili spice mix, once it has been absorbed you have a better idea what to add for your taste preference.  

Tip: To prepare the jalapenos use a different cutting board and remove the white bits which are bitter and remember the seeds are the hottest part so be aware how much of those you add to the dish. You may want to wear gloves, but in any event remember not to touch your face or lips after cutting.

Brown the turkey just enough to cook it through and remove from the pan and set aside. Next, retain some of the fat in the pan from the meat, add a little olive oil if necessary and saute the vegetables.

Once the vegetables are saute'd, return the turkey to the pan and incorporate together. Then gradually add the tomato paste, diced tomatoes, chili seasoning and mix well. Finally add half the chopped cilantro, and after bringing to the boil, reduce to simmer. 

​If you feel it needs a little more moisture, add small amounts of chicken broth as required. 

CAULIFLOWER RICE

1. Heat a tablespoon of olive oil in a non stick frying pan and saute the crumbled cauliflower until softened stirring continuously.
2. Add salt and pepper to taste and a quarter of the chopped cilantro.
3. Squeeze lime juice into the cauliflower and continue stirring until done.

ACCOUTREMENTS

• Finely dice a medium onion and mix the remainder of the chopped cilantro into it.
• ​Dice an avocado
• Have some grated Mexican cheese and Fage Greek yogurt at the ready

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Serve over a bed of cauliflower rice. Top with grated cheese, chopped onion relish, diced avocado and a big dob of Greek yogurt.  You can sprinkle with a dash of paprika and lay a lime wedge atop for aesthetics! PROVECHO!
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As always, thank you for stopping by