Nutritional Wisdom with Carly Pollack

Chocolate Chili

Well Fed
Chocolate Chili Chocolate Chili over Cauliflower Rice

1/2 tbsp coconut oil
1/2 medium onion, diced
1 clove garlic, minced
1/2 lb ground beef
1/4 tsp oregano
1/2 tbsp chili powder
1/2 tbsp cumin
1 tbsp unsweetened cacao powder
1/4 tsp allspice
1/4 tsp sea salt
1/2 6oz can tomato paste
1/2 14oz can fire roasted chopped tomatoes
1/2 14oz can beef broth
1/2 cup filtered water
1 cup spinach
1/2 medium avocado
1/2 head cauliflower
1/2 can beans, drained and rinsed

Heat a pot over medium-high heat. Add the oil and allow to melt. Add onions and cook until tender, about 5 minutes. Add garlic and continue to cook for 30 seconds. Add ground beef and stir to combine. Continue to cook the meat, stirring often, until browned. In a small bowl, add the spices and stir to combine. Add to the pot and stir. Add the tomato paste and stir until combined. Add the tomatoes with their juice, beef broth, greens, beans, and water to the pot. Stir well. Bring to a boil, then reduce the heat and allow to simmer, uncovered, for about 2 hours. With 45 minutes remaining, preheat oven to 375 degrees. Chop cauliflower into florets and place in a food processor. Pulse until a rice-like consistency is reached. Drizzle with oil and toss to combine. Line a baking sheet with parchment paper and spread the cauliflower rice out in an even layer. Bake for 15 to 20 minutes or until cauliflower starts to brown. Remove and set aside. Serve the chili over the rice and top with diced onions and avocado.

2 Servings