Black Bean Chili with Cilantro-Lime Cauliflower Rice

Name: Black Bean Chili with Cilantro-Lime Cauliflower Rice
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 teaspoon olive oil; 10 ounce ground turkey (99% fat-free); 1 yellow onion (medium, diced); 2 clove garlic (minced); 1 red bell pepper (large, diced); 15 ounce black beans (rinsed and drained); 14.5 ounce low-sodium diced tomatoes (undrained); 1 cup low-sodium vegetable broth; 2 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 0.25 teaspoon cayenne pepper; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 head cauliflower (riced); 2 tablespoon fresh cilantro (chopped); 1 tablespoon lime juice; 0.25 cup plain Greek yogurt (low-fat, unsweetened); 0.25 avocado (medium, diced)

A robust, protein-packed chili with ground turkey and black beans, simmered with aromatic spices, served over fluffy cilantro-lime cauliflower rice for a light, flavorful base.

Prep: 20 min
Cook: 4 hr
Total: 4 hr 20 min
Servings: 2
Cuisine: Mexican
Difficulty: Easy
Cost: $8.81/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Low-Calorie
Low-Carb
Low-Sodium
Low-Sugar
High-Protein
High-Fiber
Low-Fat
Low-Saturated-Fat

Ingredients

1 teaspoon olive oil
10 ounce ground turkey (99% fat-free)
1 yellow onion (medium, diced)
2 clove garlic (minced)
1 red bell pepper (large, diced)
15 ounce black beans (rinsed and drained)
14.5 ounce low-sodium diced tomatoes (undrained)
1 cup low-sodium vegetable broth
2 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon dried oregano
0.25 teaspoon cayenne pepper
0.5 teaspoon salt
0.25 teaspoon black pepper
1 head cauliflower (riced)
2 tablespoon fresh cilantro (chopped)
1 tablespoon lime juice
0.25 cup plain Greek yogurt (low-fat, unsweetened)
0.25 avocado (medium, diced)

Instructions

If your slow cooker has a searing function, heat 1 teaspoon olive oil in it. Add ground turkey and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat. If no searing function, brown turkey in a separate skillet and then transfer to the slow cooker.
Add diced yellow onion, minced garlic, and diced red bell pepper to the slow cooker. Stir in the rinsed and drained black beans, low-sodium diced tomatoes (undrained), and low-sodium vegetable broth.
Stir in chili powder, ground cumin, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix well to combine.
Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until chili is heated through and flavors have melded.
While the chili cooks, prepare the cilantro-lime cauliflower rice. Microwave or pan-fry riced cauliflower until tender, about 3-5 minutes. Stir in chopped fresh cilantro and lime juice. Season with a pinch of salt and pepper.
Serve the hearty black bean chili over a portion of cilantro-lime cauliflower rice. Top with a dollop of plain Greek yogurt and diced avocado, if desired.

Notes

This chili freezes wonderfully. Divide into single-serving containers after cooling, and thaw overnight in the refrigerator for a quick meal later. Omit cayenne pepper for less heat.

Nutrition (per serving)

Calories: 415
Protein: 40.2 g
Carbohydrates: 31.8 g
Fat: 11.2 g
Fiber: 13.5 g
Sodium: 280 mg
Saturated Fat: 2.1 g
Sugar: 5 g
Cholesterol: 95 mg