Nick’s Pick | Keto: Hearty Beef Chili
with Aged White Cheddar over Cauliflower ‘Rice’
Cooking time
15 minutes
Servings
2/4
Calories
640 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Carbs, no. Meat and dairy, yes. Cook up a beef chili that fits the keto bill to a T—or should that be a K? It’s brimming with ground beef simmered in tomato and lively sesame-ancho seasonings, broken up by chubby chunks of zucchini (cut ’em big to retain some bite). Ladle out heart-warming helpings over a mound of riced cauliflower. Sprinkle on sharp gratings of aged cheddar and share a moment of melting.
We will send you:
- 340g Ground beef (high-protein serving)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Scallion
- 1 Green zucchini
- 200ml Tomato sauce
- 60g Grated aged cheddar
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame
You will need:
Medium pan
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
42 g
Saturated Fat
16 g
Sodium
1160 mg
Total Carb
22 g
Sugars
10 g
Protein
46 g
Fibre
6 g
Preparation
Start the chili
Thinly slice the scallion crosswise, separating the white bottom and green top. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the beef and ½ the white bottom of the scallion; season with the spices and S&P. Cook, breaking up the meat, 3 to 4 min., until partially cooked.
Continue the chili
Medium-dice the zucchini. To the pan of beef, add the zucchini and S&P. Cook, stirring frequently, 2 to 3 min., until beginning to soften.
Finish the chili
To the pan of beef and zucchini, add the tomato sauce, ½ cup water (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 4 to 6 min., until the liquid is slightly reduced, the zucchini has softened and the beef* is cooked through.
Sauté the cauliflower rice
Meanwhile, in a medium pan, heat a drizzle of oil on medium. Add the remaining white bottom of the scallion and sauté, 30 sec. to 1 min., until fragrant. Increase the heat to medium-high and add the cauliflower rice. Sauté, 6 to 8 min., until softened; season with S&P.
Plate your dish
Divide the cauliflower rice between your bowls. Top with the chili. Garnish with the cheese and green top of the scallion. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
