Low Carb Chilli With Cauliflower Rice

14 30 244
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 6
Low Carb Chilli With Cauliflower Rice
Health Highlights


1 medium Yellow onion (chopped)
2 medium Carrots (chopped)
1 medium stalk(s) Celery (chopped)
4 tbsp Extra virgin olive oil
500 gm Ground turkey, extra lean
1 tsp Cumin (ground)
1 tsp Coriander, ground
1 tsp Paprika, smoked
1/2 tsp Chili powder
1/2 tsp Salt
1/2 tsp Black pepper
1 1/2 cup Passata
1 medium head Cauliflower
1 dash Salt and pepper (optional; to taste)


  1. Dice the onion, celery and carrot and cook in a frying pan on low heat with 1 tbsp of the olive oil until vegetables are soft.
  2. Turn up the heat to low medium and add ground turkey. Break up the lumps and brown the meat.
  3. Add cumin, coriander, paprika, chili powder, salt, and pepper, continuing to cook until turkey is cooked through.
  4. Add Passata. This will ‘deglaze the pot’. Check that the mixture is not too dry. If needed, add more Passata. Allow the mixture to simmer while you prepare the cauliflower rice.
  5. To prepare the cauliflower rice, break up the cauliflower and pulse it in a food processor until it looks like rice or couscous. Add this to a microwave safe container and cook for 5 minutes on high. Stir in the rest of the olive oil (3 tbsp) and add salt and pepper to taste.
  6. In a bowl, plate the cauliflower rice on the bottom and top with a scoop of the turkey chilli. 


Optional Toppings

  • Grated cheese
  • Cucumber and radish slices
  • Guacamole
  • Greek Yogurt
  • Hot Sauce

Nutrition Highlights

  • Cauliflower is a cruciferous vegetable and is very high in fibre and some B vitamins!

Nutrition Facts

Per Portion

Calories 244
Calories from fat 101
Calories from saturated fat 16.3
Total Fat 11.2 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 7.2 g
Cholesterol 41 mg
Sodium 579 mg
Potassium 935 mg
Total Carbohydrate 14.5 g
Dietary Fiber 4.5 g
Sugars 6.7 g
Protein 23.5 g

Dietary servings

Per Portion

Meat 0.9
Vegetables 3.0

Energy sources