veggie chili
Author: Dereck (Caregiver)
INGREDIENTS:**
g Ground cumin, tesco (HCP added*)
g Coriander seeds
g Chilli powder
g Gia Sundried Tomatoe Paste (HCP added*)
g Garlic Puree (GIA) (HCP added*)
g Aubergine, raw
g Swede, flesh only, raw
g mushrooms, portobello (HCP added*)
g Spring onions, bulbs and tops, raw
g Pepper, capsicum, green, raw (HCP added*)
g Lentils, green and brown, whole, dried, boiled in unsalted water
g Tomatoes, cherry, raw
g Butter, unsalted
g KetoCal 3:1 Powder
Directions:
1 chop the vegetables into small pieces with the mushrooms grate half and chop the other half
2 in a frying pan melt the butter and add the ground spices fry for 2 minutes then add vegetables cook until tender
3 add the garlic and tomato puree then add lentils
4 add enough water and the ketocal powder and simmer for 5 minutes season to taste with salt and pepper
5 serve with slim rice or nachos
Nutrition Information (for entire recipe):
Carbohydrate:
8.16
Calories: 347
Fat:
31.15
Protein:
6.47
Ratio:
2.13:1
Tags:
KetoCal 3:1 PowderMain MealVegetarian
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
