Best Easy Paleo Cauliflower Chili
Paleo and whole30 chili made with cauliflower. Full of flavor, healthy, and satisfying. The kind of home-cooked meal that makes you all comfy inside. Recipe can be made ahead and frozen.
I am getting all sorts of feels from dreaming of this chili.
Seriously one of my longest standing favorites.
This was one of my first-very-own paleo creations.
I would make this chili when I was just starting out and experiment, trying to get all the flavor just right. …I couldn’t stay away.
chili is life
This stuff is seriously GOOD.
Grab your spoon baby, because we are diving into this chili like it’s no mans business.
Shoveling spoonfuls of chili since ’96. Who’s with me?
This soup freezes well. I like to make it ahead of time and meal prep.
Then later in the week(s) when the chili cravings are real, I pull out my already made delicious cauliflower chili and EAT.
Spring is here!!!!!!!!!!!!! A little excited, maybe? Oh yes.
Everything in the mountains is in bloom; this is that rare time of year that everything is vibrant green in nature.
Needless to say, I can’t stay away from the hiking trails and sun.
Whenever the weather warms up like this, I always take my meals onto the porch, my yoga on the porch, naps, and my work.
This is why my dream house looks like a retirement home for windows and doors of all shapes and sizes.
But seriously.
It’s amazing the new life spring brings.
I can’t wait to share a few new major-projects I have in the works (waiting is SO HARD!).
Okay, but we are here for chili, so here you go. Let’s eat!
More like this:
2 Ingredient Paleo Sweet Potato Gnocchi
Ingredients
- 1 cauliflower head minced
- 2 tablespoons olive oil
- 3 tablespoons ground cumin
- 3 tablespoons dried oregano or italian herbs
- 2-3 tablespoons chili powder more or less for spicy
- 1 small red bell pepper diced
- 1 small yellow bell pepper diced
- 4 medium garlic cloves minced
- 28 oz diced tomatos
- 6 oz tomato paste
- 2 tablespoons coconut aminos
- 1/2 cup chopped cilantro for topping
- 1 teaspoon sea salt
Instructions
- In a large soup pot saute the minced cauliflower with seasonings until slightly softened, but not mushy. You can buy pre minced cauliflower or make it by pulsing chunks of cauliflower in a food processor.
- Add rest of ingredients (except cilantro) and cook until soup reaches desired consistency (about 8-10 minutes). Serve with fresh chopped cilantro.
Notes
Nutrition
25Comments
Add yours+ Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
What size of can tomatoes did you use?
I used 2 cans of 14.5oz tomatoes.
Made this today and it was fantastic! Doubled it to can and used 1 lb of ground beef & 2 lbs of riced cauliflower, no one in my family knew it had cauliflower!!
Great Toni!
What size are the cans of diced tomatoes supposed to be?
Hi Sarah, I used 2 cans of 14.5oz tomatoes. 🙂
Could you do this in the Instant pot?
No, I don’t own an instant pot. You could try!
I’m about to attempt to make this in my instant pot. Thinking of doing it on pressure for about 10mins.
Sounds like a great idea Leah!
Sounds great! Do you happen to know what each serving size is? Thanks!
Hi Marcela, I don’t have an exact amount per serving, sorry.
Can you use frozen diced cauliflower? If so, how much would you use?
Totally! I would use probably 4-6 cups.
I used a crock pot with this recipe today. Didn’t cook any veggies first and used homemade tomato sauce. 6 hours on low. Rough chop on the cauliflower gave great texture! Experiment with different veggies, it’ll turn out great! Thx Kaylie!
Love that Missy!
This looks so Amazing! But why is it so high on carbs? It’s all veggies ??♀️
I’m not sure what I did wrong, but this was terrible! It just tastes like cumin and chili powder, and not much else (I even triple checked the amounts because 3 Tbsp seemed like a lot!). I added some corn and about 1/2 c of water to try and dilute the flavor, but I can’t make it through a bowl of this. 🙁
Hi Jennifer, what size cauliflower did you use?
Thanks for the recipe! I just made this now and I’m wondering if it should be teaspoons not tablespoon for the spices as I find the spices very overwhelming and hard to eat, and I love spicy but it’s a bit much. I will definitely make it again using tsp for the spices
Hi Meghan, I like a lot of spice, but it can easily be adjusted to your own taste!
I added chicken broth to make it more of a soup consistency – was a little thick for my liking, otherwise delicious!
Does the chili smell like cauliflower(sulfury?
Sounds and looks fantastic. Can’t wait to make this soon. Love that it’s compliant with being a vegetarian and also follows the Whole30 guidelines. Great find, thank you again
I made this last night. Did a few things slightly different and it turned out great. I chopped cauliflower into small pieces, but not minced, I sautéed in 1 tablespoon oil and vegetable broth, cooked cauliflower a bit longer than recipe says, added chickpeas and one large chopped tomato (just because I had it) in addition to can of fire roasted tomatoes, and added two tablespoons of red curry paste. It turned out great. Thanks for sharing this recipe. I just built on it a bit.