I was thinking the same thing. It's starting to get cold here in New England and I do miss my bowl of soup type meals..
The problem with regular chili is that the beans are very high carb. Tomato sauce has too much sugar and sodium in it. Canned tomatoes and tomato puree are good (check the different brands to get the lowest carb and sodium)..
I haven't tried this yet, but for the chili I was thinking of using canned diced tomatoes with the mexican spices in it, ground beef or ground turkey breast (beef is tastier but you can only have 5 oz), onions, peppers (maybe a mix of red, green, yellow) then add the usual chili spices that you prefer (chili powder, cumin, etc.) and spice it up the way you like..
As I said, I havent made this yet so I don't have exact quantities of ingredients to plug into the L&G calculations but something like 4 oz ground beef (strain and rinse after browning) or 6 oz. ground turkey breast, (this leaves 1 oz Lean for Cheese to top the chili with), and 1 cup canned tomatoes, and 1/2 cup peppers/onions. I figure I would make this the day before so the flavors would have a chance to meld overnight. And I will probably make a big batch and maybe crockpot it and then divide it into individual servings and freeze some for other L&G meals..
Also, there is a wonderful recipe posted (sorry, I forget right now by whom) that uses the Medifast chili and meat and veggies cooked in the crockpot. You may want to try that too...
Thanks Susan for the helpful info. I really like beanless chili anyway, so the beans wouldn't be a problem for me. Your recipe sounds great! Christina..
I have done what Susan suggests. As long as you are mindful of your amounts (5 oz beef or 7 oz chicken, 1-1/2 cups cooked veggies, etc.) and LEAVE OUT THE BEANS (true Texas Chili doesn't have beans anyway), there's no reason not to make chili for L&G. Cook the meat before putting it in the chili to get rid of any residual fat, saute the onions/peppers in water to tenderize them. Then season it to your liking...
Thanks everyone! I think I will either use venison or ground turkey! I can't wait for dinner tonight now!..
Don't forget green peppers and onions!! Adds a little texture to tomato and meat based chilli and gives a little crunch!..
I am making this this weekend. I have been DYING for come Chili and cannot eat the Medifast as I have a soy allergy.
Low Carb Chili Recipe.
1 lb ground chicken/turkey.
1/2 cup chopped onion or onion powder.
1/4 cup finely chopped garlic.
1/4 cup chopped green chili peppers (optional).
5 Tbsp tomato paste.
1 tsp unsweetened cocoa powder.
3/4 tsp chili powder.
1/2 tsp cumin.
1/8 tsp cayenne.
1 packet Splenda.
Brown the ground chicken/turkey with the onions and garlic. Mix in the chili peppers. Make a sauce from the tomato paste, cocoa powder, chili powder, cumin, cayenne and Splenda. Mix this in. Cook 15 minutes, more if possible to mature the flavors.
Carbs per serving: 4g.
Note that onion is high carb (7.5g/.5 cup) so you can drop that quantity down if you want or sub onion powder.
Other things to include if you wish are:.
2 plum tomatoes, chopped up (4g).
1/2 cup mushrooms (1g).
1/2 cup zucchini (3.3g).
You can enjoy the chili plain, or sprinkle LF/FF grated cheese over it-just be sure to count it, or if you are on maintenance-would be great rolled up like a burrito in a low carb tortilla! ENJOY!..