Ingredients

• 1 1/2 lb ground turkey (93% lean recommended)

• 12 oz frozen riced cauliflower

• 1 medium yellow onion, diced

• 3 cloves fresh garlic, minced

• 2 Tablespoons olive oil

• 2 Tablespoons all-purpose flour

• 1 (28 oz) can crushed tomatoes

• 1 (15 oz) can chili beans (with sauce)

• 1 (15 oz) can black beans, drained and rinsed

• 1 1/2 cups chicken stock

• 1 teaspoon beef base (optional)

• 2 Tablespoons chili powder

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon oregano

• 1/2 teaspoon black pepper

• 1/2 to 1 teaspoon cayenne (to taste)

• 1 teaspoon Kosher salt (adjust after simmering)

Instructions

Brown Turkey

Heat a Dutch oven over medium-high heat. Add olive oil and turkey. Sear undisturbed for 2–3 minutes before breaking up. Cook until lightly browned.

Aromatics

In the same pot, cook the onion for 2–3 minutes until translucent. Add garlic and cook for 30 seconds.

Light Roux

Sprinkle flour over the onions and stir constantly for 1–2 minutes to remove the raw flour taste.

Bloom Spices

Add chili powder, cumin, smoked paprika, oregano, black pepper, cayenne, and salt. Cook for 30–60 seconds.

Build Chili

Add crushed tomatoes, chili beans, black beans, chicken stock, and beef base (if using). Stir well.

Add Cauliflower

Stir in frozen riced cauliflower directly from the freezer.

Simmer

Bring to a gentle boil, then reduce to low. Simmer uncovered for 25–35 minutes until thickened and flavors have integrated. Adjust salt before serving.