Low-Carb Chili
By Joyce Baddour
This Low-Carb Chili is the perfect warming dish for chilly fall days.
The mushrooms and tofu replace the beans that are typically used, providing a good source of protein. CanPrev’s Collagen Beauty Powder, added at the end, helps add a boost for supporting skin elasticity and collagen production!
Servings
2 - 4
Prep Time
30 mins
Ingredients
- 1½ cups Greek yogurt
- 1 pound extra lean ground sirloin
- 250 grams extra firm organic tofu, cut into cubes
- 200 grams chopped mushrooms
- 1 large green pepper, diced
- ⅓ cup chopped red onions
- 1 can diced tomatoes
- 1 tablespoon chilli powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 scoops of Collagen Beauty Powder
Directions
- In a medium sized pot on medium heat, brown the ground beef and drain the liquid, then return to heat.
- Add the chopped onions, peppers and mushrooms and sauté for 5 minutes until softened.
- Add the dry seasonings.
- Add the chopped tofu and diced tomatoes, stirring gently to combine.
- Cover and simmer on low for 20 minutes.
- Add Collagen Beauty Powder, stirring gently to incorporate.
- Garnish with fresh cilantro, chili flakes or green onions if desired.
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Meet the Creator
Meet the Creator
Joyce Baddour
Joyce is a health enthusiast and recipe creator on a mission to empower individuals to transform their health with delicious and nourishing blood sugar-friendly recipes.
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