By Juanita Franco
Prepare the vegetables: Chop the onion and bell pepper. Set aside. Rice the cauliflower by grating it or processing it in a food processor until it resembles rice-like pieces.
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes or until the onion becomes translucent.
Add the lean ground turkey to the pot. Cook, breaking it apart with a wooden spoon, until it is browned and cooked through, about 7-8 minutes.
Stir in the chili spices, ensuring the turkey mixture is well coated. Add salt and black pepper.
Add the mixed beans and crushed tomatoes to the pot. Stir to combine, bringing the mixture to a simmer. Reduce heat to low and let it simmer for 20 minutes, stirring occasionally.
Meanwhile, in a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the riced cauliflower and sauté for 5-7 minutes or until tender. Season with a pinch of salt and pepper.
Once the chili is ready, serve it over the cauliflower rice and enjoy!
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This Main Course Healthy Gluten-Free High-Protein recipe is ready in 45 minutes and features lean ground turkey, mixed beans (kidney, pinto), crushed tomatoes and other delicious ingredients. Contains 450 calories total.
Prepare the vegetables: Chop the onion and bell pepper. Set aside. Rice the cauliflower by grating it or processing it in a food processor until it resembles rice-like pieces.
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes or until the onion becomes translucent.
Add the lean ground turkey to the pot. Cook, breaking it apart with a wooden spoon, until it is browned and cooked through, about 7-8 minutes.
Stir in the chili spices, ensuring the turkey mixture is well coated. Add salt and black pepper.
Add the mixed beans and crushed tomatoes to the pot. Stir to combine, bringing the mixture to a simmer. Reduce heat to low and let it simmer for 20 minutes, stirring occasionally.
Meanwhile, in a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the riced cauliflower and sauté for 5-7 minutes or until tender. Season with a pinch of salt and pepper.
Once the chili is ready, serve it over the cauliflower rice and enjoy!
Calories per Serving: 450
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