NUTRITION

SERVINGS

INGREDIENTS

20 oz Ground beef 93% lean

2 cups Cauliflower florets

1 cup Yellow onion

2 cloves Garlic

2 medium Jalapeño peppers

2 cups Beef bone broth

1 tsp Smoked paprika

0.5 tsp Sea salt

0.5 tsp Black pepper

1 cup Plain non-fat Greek yogurt

2 oz Sharp cheddar cheese

0.25 cup Green onions

1 tbsp Olive oil

PREPARATION

• 1

  Form the ground beef into four thick patties and sear in a skillet with olive oil for 2 minutes per side; once browned, chop them into large, rustic chunks.

• 2

  Steam the cauliflower florets until very soft, then transfer to a high-speed blender with 0.5 cup of beef bone broth and process until completely smooth.

• 3

  Place the beef chunks, diced onion, minced garlic, and chopped jalapeños into the slow cooker, then season with smoked paprika, sea salt, and black pepper.

• 4

  Pour the cauliflower puree and the remaining beef bone broth over the ingredients and stir gently to combine everything.

• 5

  Cover and cook on low for 6 hours or high for 3 hours until the beef is tender and the flavors are fully developed.

• 6

  Preheat your oven to 350°F and place small tablespoons of the shredded cheddar cheese on a parchment-lined baking sheet, baking for 6 minutes until they become crispy golden discs.

• 7

  Once the slow cooker time is complete, turn off the heat and stir in the Greek yogurt and any remaining cheese until the chowder is thick and creamy.

• 8

  Ladle the chowder into bowls and top with the fresh green onions and the prepared crispy cheddar discs for a delightful textural contrast.