Ready for another meatless Monday? As the weather is turning cooler in my part of the world, I’m looking at a tricky beast to manage to make a low carb vegetables-only chili. While most of the root vegetables that give this dish some substance are lower in carbs than potatoes, the amount used to replace the meat option adds in quite a few carbohydrates into the overall dish. So this offering checks in at a little under 11 net carbs per serving. If you only have 20 or 25 net carbs to spend, this could really push your limit. But if you plan for it, you can have a nearly 0 carb breakfast (omelet with cheese) and lunch (green salad with cucumber) to free up those carbs for the chili.
While this is a meatless option, it doesn’t lose any of the spicy and delicious chili flavor of the meat version. The vegetables are delicious with the butternut giving a hint of sweetness in the dish, and they are firm enough to satisfy. If you want a short-cut on the seasonings, Mrs. Dash Chipotle Seasoning is very good and includes almost all of the spices listed. The Jalapeno seasoning is also good.
One other thing, this chili would work well as a filling for a meatless omelet and you would only need about 1/2 cup for it. Or make a burrito with a low carb tortilla and 1/2 cup of filling.
Low Carb Veggie Chile
1 3-1/2 oz. can Jalapeno chiles, chopped
1 15 oz. can Tomatoes with chile
1 cup Butternut Squash, cubed
1 cup Kohlrabi, cubed
1 cup Turnips, cubed
1 can Baby Corn, chopped (optional)
1/2 cup Onions, chopped
3 stalks Celery, chopped
1 cup Pumpkin Puree
2 cloves Garlic, chopped
1 tablespoon Chili powder, or to taste
1 teaspoon Cumin
1 tablespoon dried Parsley or Cilantro
1 tablespoon dried Oregano
2 tablespoon chopped Basil
1 teaspoon Oil
Salt and Pepper to taste
Chop your butternut squash, kohlrabi, and turnips to about the same-size cubes. The bigger they are, the longer they will take to cook. If you can’t find kohlrabi, you can substitute in zucchini or cauliflower.
In a large pot, add oil and heat, then add garlic and onions and cook until they are fragrant. Add the chopped celery, stir, and cook about two minutes. Then add all the other ingredients except the pumpkin puree. Add enough water to just cover the vegetables.
Stir everything in the pot and bring to a boil then reduce heat to a low cook, just above a simmer. Cover and cook for an hour. Check on the vegetables to see if they are fork-tender, If not, add more water if needed, then cook another 20 minutes. Test again. Check your seasonings. If you need more spice, add it now. If the vegetables are fork-tender, then add the pumpkin puree, stir in, cover, and cook another 10 to twenty minutes. The pumpkin will help thicken the chile.
Serve in bowls with a little cheddar jack cheese and sour cream if you wish.
Makes eight 1-cup servings. If you want a little fewer carbs, a 3/4-cup serving will bring the carb count down to 8.5 nc per serving.
Give this a try and let me know how you like it and/or any other ways to serve it.