low carb veggie chilli from patrick holford low-gl diet cookbook
Heat the oil in a frying pan and fry the onion and garlic for 2 minutes
Add the pepper and spices and cover to sweat for 5 minutes until the pepper softens
Add the mushrooms and cook for a minute until they soften
tip in the chopped tomatoes, tomatoe puree, beans and bouillon powder, stir, then cover and simmer for 5 minutes
6GLs per serving
Serve with 35g quinoa (9,5GLs) or brown basmati rice (16GLs)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (423g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 210 | ||
Calories from Fat: 29 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 612.8mg | 21 % | |
Potassium 1018.2mg | 27 % | |
Total Carbohydrate 37.5g | 11 % | |
Dietary Fiber 12.5g | 50 % | |
Sugars, other 24.9g | ||
Protein 12g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 210
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