This chorizo chili has a ton of flavor, and is really easy to make. I used pureed cauliflower as a secret ingredient, (which is not so secret now) to thicken up the chili, without spending a ton of time on the stove top. It also allows you to sneak in even more nutrition into this recipe. If you’re worried about the chili tasting like cauliflower, don’t be. The seasoning from the chorizo will overpower the delicate flavor of the cauliflower.
This chilli would taste great over sweet potato hash or an omelet, for an awesome breakfast, or mix it with some spaghetti squash for a Mexican style paleo pasta. You could also add some homemade bone broth and turn it into a soup. This makes great leftovers, so don’t be afraid to make a lot!
Chorizo Chili
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 4
Ingredients
- 6 pork chorizo links
- 1 white onion
- 1 tsp coconut oil
- 2 cups of water
- half a head of cauliflower
- (optional) chives to garnish
Instructions
- Remove skin from chorizo links and saute meat until cooked through. Transfer to a bowl and set aside.
- Chop and saute onions in same pan as chorizo, so they can soak up flavor. When softened and browned, transfer to bowl with cooked chorizo.
- Add two cups of water to a pot with half a chopped cauliflower, and steam for 15 minutes or until cauliflower is soft.
- Puree cauliflower and water in a blender until smooth.
- Then mix all ingredients - cooked chorizo, onions, and pureed cauliflower in a pot on stove and heat. Then serve.