Spicy Pork and Cauliflower Chili

I am always on the hunt for a good recipe. I look high and low for recipes that stand out. It was a little harder to find interesting chili recipes. I think I’ve made your standard chili recipe hundreds of times. Black bean and sweet potato, verde, white chicken chili, Texas chili among others are all common recipes listed on a chili recipe list. However, I couldn’t help but stop and check out a recipe that listed pork and cauliflower in the title. The word spicy doesn’t hurt either. Delish had a recipe for Spicy Pork and Cauliflower Chili [include link] that I just had to try. The recipe was pretty simple. Roast some meat, then add all of the ingredients to a pot. I like simple. The calories are a bit high per serving on this one. Sodium is high too. Don’t have to worry too much about the protein and vitamin C. This one should be pretty easy to adapt.

Here are the original stats

Here’s what I changed:

  • I deleted the added salt to reduce the sodium.
  • I replaced the pork loin with pork tenderloin.
  • I replaced the lager with a gluten free variety
  • I deleted the tomato paste and diced tomatoes with pumpkin puree to increase the vitamin A.
  • I added in one red bell pepper to even out the vitamin C.
  • I added in a carrot to increase the vitamin A.
  • I replaced the chicken broth with a low sodium variety.
  • I increased the servings from 6 to 12 to lower the calories

Here are the final stats:

Here is the final recipe:

Spicy Pork and Cauliflower Chili

Serves 12

  • 2 lb. Pork Tenderloin
  • 3 tbsp. brown sugar
  • 1 tbsp. chili powder
  • 1 tbsp. garlic powder
  • 3 tbsp. extra-virgin olive oil, divided
  • large onion, diced
  • green onions, thinly sliced
  • cloves garlic, minced
  • 2 tsp. ground cumin
  • 2 tsp. chili powder
  • 1 tsp. cayenne pepper
  • large head cauliflower, cut into florets
  • 1 large carrot, chopped
  • 3oz red bell pepper, chopped
  • 15-oz. can pumpkin puree
  • 12-oz. bottle gluten free beer
  • 3 c. low-sodium chicken broth
  1. Preheat oven to 350°. Rub pork with brown sugar, chili powder, and garlic powder and season with salt. Rub with 2 tablespoons olive oil and transfer to a parchment-lined baking sheet. Roast until center reaches 145°. Let rest, then cut into small pieces.
  2. Meanwhile, in a large pot or Dutch oven over medium heat, heat remaining oil. Add onion, green onions, bell pepper, carrot, garlic, cumin, chili powder, and cayenne and cook until tender, 8 minutes.  Add cauliflower, pumpkin, beer, and chicken broth. Add pork along with any juices and heat on medium until the cauliflower is tender.
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