Beanless Chicken Chili with Cauliflower

It’s been a long tiiiiime… since I posted anythiiiiing…

Sorry about that guys. Life happened. I was busy adjusting to my new food life the last few months, trying to get better at understanding what works for a “Lean and Green” meal on my Medifast plan. I’ve also been thinking up and researching new recipes. Here’s a new recipe that I just made tonight! I’ve got some other stuff I’m tweaking on the backburner too. I made a batch of Chili con Fway for Arc and I needed something that fit in better with my requirements (no beans, lean protiens, heavy on the low carb veggies) so I came up with this.

By the way, if any of you have any requests or ideas, don’t be shy to send them my way. If I can do it, you’ll see it here or on the twitter!


Beanless Chicken Chili with Cauliflower

4 chicken breasts, cut into bite sized pieces
1 medium onion, rough chopped into large pieces
1 tablespoon chipotle in adobe, blended into a paste
taco seasoning (I recommend making your own; my recipe follows)
1/2 head of cauliflower, cut into bite sized pieces
1 red bell pepper, cut into bite size pieces
1/4 cup pickled jalapeños, rough chopped
1 8-oz can tomato sauce
1 cup chicken broth

Add chicken, onion, and chipotle to a cooking vessel of your choosing. Saute until the chicken is cooked. Season to taste with taco seasoning. Add the cauliflower, bell pepper, jalapeños, tomato sauce, and chicken broth.  You can add more tomato sauce and chicken broth if you want a saucy chili. You can even thicken it up with a little cornstarch slurry if you like. I left mine only slightly saucy and thin though. Let simmer on low heat for as long as you like, although take care to not over cook the veggies into mush. I basically let everything simmer until the cauliflower was cooked through because I needed to put it in my face. If you want this to be an all day simmer, or if you want to translate this to a slow cooker, I would withhold the veggies until the end so they don’t get over cooked. Serve with cheese and avocado on top (see below). If you want a spicier chili, you can add more chipotles for a smokey spice, or add more cayenne or red pepper flake.


Below is my taco seasoning recipe, which I make in larger quantities and have around for seasoning anything. You could also use a store bought blend that you already like, or swap it out in this recipe for cajun spice.

Taco Seasoning

1/4 cup chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
3/4 teaspoon cayenne pepper or crushed red pepper flake
3/4 teaspoon dried oregano
1 1/2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons sea salt
1 tablespoon black pepper

Blend all ingredients together in a jar. Use immediately or keep it handy for seasoning adventures!

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