1 lb ground meat
1 tbs olive oil
14 oz can diced tomatoes (drained)
1 cup onion, chopped
2 cups cauliflower, chopped
1 tbs garlic, chopped
2 chipotles in adobo, chopped
1/4 tsp cumin
1/2 tsp paprike
salt & pepper to taste
-- Chop and peel the potatoes. Microwave the potatoes with 1 tbs of water for 90 seconds.
-- Cook the ground meat in a pan.
-- Add all ingredients to the crock pot and stir. Cook for 3-4 hours on high.
The picture is showing without any toppings so you can see the main ingredients and what it looks like. I will admit it doesn't look as good as it tastes, but when I added my toppings and mixed them all up it was the perfect combination.
The toppings I choose were cheddar cheese, cilantro, light sour cream and a few multi-gran quinoa chips broken into pieces. You can use any toppings you like, but the ones I picked really went well together. It is a spicy chili so the little bit of sour cream mixed in really was a good touch and the crunch of the chips added something special as well.