Low-Carb Roasted Red Pepper and Cauliflower Chili

This heartwarming chili melds the smoky sweetness of roasted red peppers with the satisfying texture of cauliflower, all while keeping it low-carb and keto-friendly.

Course Dinner

Cuisine American

Keyword Cauliflower Chili, Keto Chili, Keto Dinner, Low-Carb Meals, Low-Carb Red Pepper Chili

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 330kcal

Equipment

Baking sheets
Large pot
Cutting board
Knife
Measuring cups and spoons
Aluminum foil or bowl for steaming peppers

Ingredients

1 large cauliflower head approximately 2 pounds or 900 grams, cut into florets
2 tbsp olive oil 30 ml
1 large red bell pepper about 7 ounces or 200 grams, halved and seeded
1 medium onion about 5 ounces or 150 grams, diced
3 cloves garlic minced
1 pound ground beef 450 grams
1 can diced tomatoes 14.5 ounces or 411 grams, no added sugar
1 can tomato paste 6 ounces or 170 grams, no added sugar
2 cups beef broth 480 ml
1 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
½ tsp cayenne pepper adjust to taste
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, chopped chives

Instructions

Preheat your oven to 425°F (220°C). Arrange the cauliflower florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20-25 minutes until lightly browned and tender.
On a separate baking sheet, place the red bell pepper halves skin-side up. Roast alongside the cauliflower until the skin is charred, about 15-20 minutes. Remove from the oven, cover with foil or a bowl for 10 minutes to steam, then peel off the skin and chop the pepper.
While the vegetables are roasting, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until translucent and fragrant, about 5 minutes.
Increase the heat to medium-high and add the ground beef to the pot. Cook, breaking it apart with a spoon, until browned and cooked through.
Stir in the diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, and cayenne pepper. Bring the mixture to a simmer.
Add the roasted cauliflower and red pepper to the pot. Stir well to combine.
Reduce the heat to maintain a gentle simmer. Cook for an additional 15 minutes, allowing the flavors to meld.
Taste and adjust seasoning with additional salt and pepper if necessary.
Serve hot with optional toppings like shredded cheese, sour cream, or chopped chives.

Notes

For a vegetarian version, substitute ground beef with a plant-based alternative or extra roasted vegetables.

The chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Adjust the level of cayenne pepper to control the heat according to your preference.

For added texture, consider including diced zucchini or mushrooms.

Nutrition