Low Carb Chorizo Chili
How to Make It
Step 1
Remove the sausage casing from the chorizo and break up the ground chorizo directly into the bottom of a soup pot. Toss with the olive oil and cook over medium heat on the stove until cooked to a slightly crispy brown. Break up the chorizo with a spoon as needed.
Step 2
Chop and toss in the onion and zucchini. Stir in the salt, pepper, and minced garlic. Cook over a medium-low heat while stirring until the veggies turn soft and tender.
Step 3
Sprinkle the xanthan gum over the ingredients and stir to coat them. Pour in just 1 cup of the broth. Bring the broth to a simmer and let the pot reduce for 4-5 minutes.
Step 4
Pour in the remaining beef broth. Bring the pot to a boil, then reduce the heat once more to a simmer. Stir in the cream cheese and cauliflower rice – this will naturally reduce the overall heat in the pot. Continually stir until the chili until the cream cheese melts and the pot returns to a simmer.
Step 5
Serve hot with additional garnishes to your preference!
Ingredients
- Chorizo – 6 ounce
- Olive Oil – ½ tablespoon
- Yellow Onion – 1-½ ounce
- Zucchini – 5 ounce
- Salt – ¼ teaspoon
- Black Pepper, Ground – ¼ teaspoon
- Garlic, Fresh – 2 clove
- Baking Aids Xanthan Gum by Bob’s Red Mill – 1 teaspoon
- Beef Broth – 3 cup
- Cream Cheese – 1 ounce
- Cauliflower, Cooked From Fresh – 1 cup