Accessibility Tools
Welcome to Dr. Ahmad’s Blog

Stay updated on the latest advancements and trends in nutrition, weight loss, and laparoscopic surgery. Dr. Ahmad shares his expertise and advice, giving you the tools to make better healthcare decisions.

Turkey & Cauliflower Chili

Servings: 6

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 pound ground turkey
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ cup cauliflower rice
  • 1 28-ounce can diced fire-roasted tomatoes
  • 2 cups low-sodium chicken broth
  • 1 15-ounce can kidney beans, drained and rinsed
  • Shredded cheddar cheese, for topping (optional)

Directions

  • Heat the olive oil in a large pot over medium-high heat. Add the diced onion and sauté until translucent. Add the ground turkey and cook through, breaking it up as it cooks with a wooden spoon. Add the tomato paste, chili powder and cumin and cook for 2 more minutes.
  • Stir the tomatoes, chicken broth, beans and cauliflower rice into the pot; bring to a simmer. Partially cover and cook, stirring occasionally, until thickened, 10 to 12 minutes.
  • Top with shredded cheddar, green onions and plain greek yogurt if desired!

Nutrition: 1/6 of recipe serving = 239 calories, 5.7g fiber, 18g carb, 9g fat, 20g protein

Recipe by: Gigi Ravenhall, RDN

Gigi Ravenhall is a Registered Dietitian at Long Island Laparoscopic Surgery focusing on pre and post-operative nutritional education and counseling. Gigi most enjoys the aspect of her work where she gets to know people on an individual basis to provide personalized support.