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  • Writer's pictureSarah Flower

Low Carb Chilli Con Carne - Slow Cooker

Taken from my latest book Low Carb Slow Cooker

A family favourite, you can serve on a bed of low carb cauliflower rice or make your own parmesan shells. You can double up the recipe and freeze until needed. This version does not have red kidney beans as most people on Low carb, particularly LCHF/Banting, avoid pulses.

Serves 6

Nutritional information Per Serving

161 Kcals

4g fat

10.4g net carbohydrates

18.5g Protein

400g beef Mince

1 onion, finely chopped

1-2 cloves garlic, crushed

1-2 chopped chilli’s (depending on desired flavour)

1 red pepper, chopped

1 400g tin chopped tomatoes

2 tbsp. tomato puree

250ml bone stock

1 tsp chilli powder

1 tsp ground cumin

3 tsp paprika

1 tsp dried marjoram

80g mushrooms, quartered

1-2 squares of 95% cocoa dark chocolate

Seasoning to taste

  • If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on your specific model temperatures.

  • If your slow cooker has a sauté option, you can use this, if not, use your hob. Place onion, pepper and garlic and sauté for a couple of minutes. Add chopped chilli’s and cook for one more minute. Add mince and cook until brown.

  • Place the meat into the slow cooker.

  • Add warm bone stock, tomatoes, tomato puree, mushrooms and remaining herbs, spices and dark chocolate.

  • Cook on low for 5-6 hours.

  • Serve with low carb cauliflower rice and sour cream.

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