Chile Con Carne

Course : Chili
Serves: 4
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This requires some creativity and open-mindedness in regard to the taste buds. Most of the chile I made in my life before low carbing was filled with high carb things like corn, rice, etc. What you have to go for is getting the same textures and tast


1/2 pound ground meat (hamburger, chicken, turkey etc.)
2 ounces extra firm tofu cubed
4 ounces cauliflower cooked , chopped or mashed
1 ounces pinenuts or chopped almonds
2 tablespoons tomato paste
1 ounces cheese shredded (mozzerella or cheddar)
1 tablespoons pesto sauce (optional)
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon cumin

Preparation / Directions:

Brown meat in skillet along with tofu cubes. This keeps the tofu from sticking and gives it a brown color as well. Cauliflower can be cooked from fresh in the microwave for about 5 minutes in a little water or use leftover cauliflower from a meal. Transfer meat and tofu into a microwave safe bowl along with rest of the ingredients( EXCEPT CHEESE) Stir to coat the ingredients with the tomato paste. Top with grated cheese and microwave until cheese melts.

*Note: If you're not a big fan of tofu, you can leave that out. But tofu is a good "flavor-soaker-upper" and gives it some different texture in ther

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