Keto chili mac and cheese is a delicious comfort food dish made healthy. Swap chopped cauliflower for the pasta for a hearty low carb meal.
Oh the weather outside is frightful, but this keto chili mac is so delightful.
Seriously, it’s absolutely ghastly here in Portland, with driving rain and gusty winds, and it’s been like that for weeks. We see peeks of sun here and there for maybe 20 minutes at a time, and then the rain takes over again.
And they are predicting snow next week, which if you know anything about Portland, you know that even an inch will bring the whole city to a grinding halt. Because we simply don’t have the snow removal equipment and it often turns icy and treacherous quickly.
So if there are multiple snow days next week, I am going to armed with ridiculous amounts of keto comfort food, like this Cauliflower Chili Mac and Cheese.
Behold the versatile cauliflower
Let me first be clear that I labor under no illusions that cauliflower is really macaroni. I am not that crazy – not yet, anyway.
And some reader or other is surely going to take me to task for suggesting that cauliflower can replace macaroni in any way, shape, or form. But I thumb my nose at those naysayers because I am enjoying a big bowl of keto chili mac with non-macaroni and my mouth is too full to say anything.
The reality is that when you start on a keto diet, you have to make some compromises and accommodations. If you are constantly searching for replacements for old favourites that taste, feel, and behave exactly the same, you will surely be disappointed. And you will likely jump ship from your healthy new lifestyle early on.
It’s time to change your expectations, and embrace cauliflower for what it is. It’s delicious in its own right and exceptionally versatile at playing the role of some of your old standbys. Such as cauliflower “potato” salad, cauliflower risotto, and cauliflower shepherd’s pie.
Cauliflower can play the role of rice and potatoes, so why not pasta too? I already have a lovely cauliflower mac and cheese recipe, but I was drawn to some delicious looking Chili Mac on Pinterest, and decided that cauliflower could be good in that too. And oh it really is delicious!
How to make keto chili mac
There’s nothing earth-shattering about this recipe or the method. Just like regular chili mac, you whip yourself up a nice pot of chili, first and foremost.
Of course, keto chili is bean-free so that helps cut down the carb count. I also always keep my onion to a bare minimum for flavour, since onions have surprising amount of carbs.
Once the chili is nicely cooked and simmered through, you add chopped raw cauliflower. I cut mine even smaller than the natural florets, into 1 inch pieces, so they resembled macaroni a little bit more.
Unlike macaroni, however, cauliflower doesn’t absorb any liquid. In fact, it tends to release liquid, so there’s no need to add broth or water to the chili. And cauliflower cooks quickly as well, so you will only need 10 to 15 minutes for it to be tender.
Finally, grab a brick of your favorite cheddar (I used Cabot Colby Jack), grate it, and stir it in.
What do you end up with? Rich, hearty keto comfort food that won’t spike your blood sugar or add inches to your hips. Who needs macaroni when keto food is this good?
Want more keto comfort food recipes?
Keto Chili Mac and Cheese
Ingredients
- 1 tbsp bacon grease , Sub any oil or fat
- 1 lb ground beef
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp cayenne
- 14 ounce can tomato puree
- 1 small head cauliflower, cut into 1 inch pieces
- 8 ounces cheddar cheese, grated
Instructions
- Heat the bacon grease or other oil in a large Dutch oven over medium heat. Add the beef and cook until mostly cooked through with a little pink remaining, breaking up any clumps with a wooden spoon.
- Add the onions, garlic, chili powder, cumin, salt, pepper, and cayenne, and cook until fragrant, one more minute. Stir in the tomatoes.
- Reduce the heat to low and simmer for 30 minutes. Add the cauliflower and continue to cook until tender, another 15 minutes or so.
- Add the cheese and stir in until melted. Serve with your favorite chili toppings such as sour cream and avocado.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Tomato sauce, not puree and it was a perfect easy meal everyone loved. Kids came back for seconds and it was all gone. Thanks!
Do you ever use soybeans in chili? I bought some dry soybeans but have not used them yet.
This sounds DELICIOUS! And the perfect meal in our new home–this easy one-pot dinner will hit the spot on a cool Autumn day after painting and organizing. I don’t dislike the smell of fresh paint, though can’t wait to enjoy the aroma of this! And with 8 servings, I’ll freeze the leftovers for moving day – just one week away!
Thank you for another GREAT recipe!
This will definitely by a family favorite on rotation! I made a second batch replacing the cauliflower with pasta for the non-keto people. EVERYONE enjoyed♥
Carolyn, I love this recipe, it’s so good! It is 90°here in So Cal, but I don’t care, I’m making this because the flavors are wonderful! Thank you!
P.S. I’m a native Oregonian, and this recipe reminds me of cool fall days, watching the Ducks play football.
Oh my goodness, made this for dinner last night along with your cheddar, jalapeno muffins 🙂 Who needs macaroni when you have a dish like this!! You won’t miss it a bit. Thank you for your amazing recipes.
Interesting note: you mention no additional water or broth needed however, the 2 times I’ve made this recipe, the consistency is very thick as it cooks down. The chili ends up more like a casserole consistency than the pictures show in the recipe.
That said, the flavor is excellent and it pairs well with just about any fresh green veggies you want to add as a side! I’ll add water or beef broth next time if needed.
This is on my regular rotation of recipes from your site. My wife and I enjoy several of them regularly!
I agree . I too had to add water. this recipe needs some adjustments for sure. flavor was good though.