Chili with cauliflower rice — Meal
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Macros (per serving)

Fat

52%

(34 g)

Protein

22%

(33 g)

Carbs

26%

(39 g)

28 g Net,

11 g Fiber

595 Calories (per serving)

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Meat dishes

Vegetable Dishes

Chili with cauliflower rice

Ingredients

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Coconut oil

1 Tbsp

Onion

2 pieces

Garlic

2 cloves

Ground beef

250 g

Cumin Ground (grinded)

1 tsp

Pumpkin

400 g

Chicken stock

200 ml

Apple cider vinegar

2 Tbsp

Black pepper

to taste

Salt

to taste

Cauliflower (rice)

400 g

Avocado

1 piece

Fresh coriander

4 Tbsp

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

20 min

1

Cut the onion into half rings, the pumpkin into cubes, the avocado into slices and finely chop the fresh coriander.

2

Heat the coconut oil in a frying pan and gently fry the onions and (finely chopped) garlic.

3

Fry the minced meat and then add cumin seeds and pumpkin.

4

Add the stock and bring to a boil, simmer for 15-20 minutes with the lid on the pan.

5

Finally add apple cider vinegar, pepper and salt.

6

Bake the cauliflower rice in a frying pan for 2-3 minutes while stirring until al dente.

7

Serve the cauliflower rice with the chili, avocado and fresh coriander.

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Details

Allergens

Fruit

Diet

Paleo

Course

Lunch, Dinner

Cooking equipment

With a lid

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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