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A chili with vegetables to make in the crockpot, highly adaptable to what you have on hand and what you're allowed to eat and what you like most!
500 grams of ground beef
200 grams of chopped tinned tomatoes with the liquid.
100 grams red onion chopped finely
150 grams of celery (about three stalks)
150 grams of mushrooms
100 grams of red pepper
1 teaspoon - 1 clove of garlic (to taste) crushed.
1 beef stock cube made up to 250mls of stock
3 teaspoons chilli powder
1 teaspoon of pepper
A pinch or two of cayenne pepper if desired
25grams of Marscapone Cheese
Don't sweat on the exact amount for the vegetables, a little more or a little less is fine. Substitute different ones if preferred. If you're allowed to eat beans on your plan, include drained beans instead of one of the vegetables.
How To Prepare:
Chop the mushrooms, celery and red pepper into chunks and add them to the crock pot. Add the tomatoes
Chop the onion finely and soften that with some olive oil on the stove, add that to the crock pot.
Brown the meat quickly on the stove, with the garlic. Add that to the crock pot.
Make up the stock. Add that to the pot.
Add the seasoning and give the whole lot a good stir. It doesn't look like much liquid, but plenty will come out of the beef while cooking.
Cook on low for 7 to 8 hours.
After cooking is complete, add the 25grams of marscapone cheese to thicken the liquid. It can also cool off the spice if it's a little hot for you. Cream will do the same thing.
This freezes and reheats well.
Number of Servings:
Carbs per serving - include all nutritional information if known:
4 as made above, but will depend on your brand of stock, or if you use different veggies, or add beans. So calculate from your ingredients to get the exact number.