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High Protein Chile Colorado – LOW CAL

Chile Colorado – LOW CAL

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Course: Main Meals
Keyword: Week 11
Cooking Method: Instant Pot, Oven
Recipe Type: Beef
Servings: 3 servings
Calories: 400kcal


  • 18 oz chuck roast cut into 1” pieces
  • cups yellow onion diced
  • 1 tsp ghee
  • 3 dried pasilla peppers
  • 2 garlic cloves
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp allspice
  • ¼ – ½ tsp chili powder (to taste) 
  • cups beef stock
  • 1 bay leaf


  • 1 medium avocado diced
  • ½ cup cilantro chopped
  • ½ cup green onion thinly sliced
  • lime wedges


  • 4 cups cauli rice (16 oz bag) 
  • 2 egg whites whisked
  • Sea salt and black pepper
  • 1 tsp lime zest


  • BRING 3 cups water to a boil, add pasilla peppers, cover and remove from heat. Let soak for 10-15 minutes. Remove peppers, reserve 1 cup of liquid. Slice the peppers down the middle and remove the seeds/stems. Blend the peppers with the reserved liquid, garlic, cumin, salt, allspice, and chili powder.
  • SET Instant Pot to sauté mode. Add the ghee and sauté the beef and diced onion for 7-8 minutes, until the beef begins to brown. Turn off sauté mode.
  • ADD the pasilla pepper sauce, beef stock, and bay leaf. Set instant pot to meat/stew setting (high pressure for 35 minutes).
  • FOR the cauli tortillas: Preheat oven to 375°F. Line a large baking sheet with parchment paper and spray with non-stick cooking spray.
  • STEAM/microwave the cauli rice for 3-4 minutes, until tender. Transfer the rice to a clean tea towel and squeeze out as much water as possible.
  • COMBINE the cauli rice with the egg/egg white and lime zest. Season with salt and pepper to taste.
  • SPOON 2 heaping tablespoons of the cauliflower mixture at a time onto the prepared baking sheet, leaving plenty of space to spread out between each. Use the back of the spoon to spread the mixture into a thin layer. (About 4 – 4 ½” in diameter.)
  • BAKE for 10 mins. Flip and bake an additional 5 mins. Remove from oven and cool. Lightly brown tortillas in a dry skillet before serving (optional but highly recommended).
  • TOP each serving with ⅓ of a diced avocado, a large pinch of cilantro and green onion, and lime wedges. Serve with 2 cauli tortillas on the side for dipping.


*Alternative to cauli tortillas – Serve over 1 ⅓ cups cauli rice. 


Calories: 400kcal | Carbohydrates: 21g | Protein: 44g | Fat: 17g | Fiber: 8g | Net Carbs: 13g