(This is a #LCHF, Low Carb, High Fat dish)
This recipe is designed to be a LCHF alternative to traditional Chilli Con Carne, it is a very flavourful dish with several layers of flavours in each bite – taste buds go boom! This makes one portion, however the quantities are very easy to multiply up if necessary. Takes around 10 mins to prep and 20 to cook.
1 Chicken Breast, diced/sliced/chopped as you see fit
1/2 A Red Onion, finely chopped
1/2 A Green Pepper, finely chopped
1 Large Tomato, chopped
1 tsp Crushed Garlic
1 tsp Tomato Puree
1 tsp Dried Basil
1 tsp Oregano
1/2 tsp Ground Mixed Spice
1/2 tsp Extra Hot Chilli Powder
1/2 tsp MSG
1 tsp Splenda
Pinch of Salt
1 tbsp Olive Oil
50-70g Cream Cheese
Throw everything save the cheese in a pan, mix well, cook on a medium high heat for around 10 mins. Throw in the cheese, and mix well until a creamy consistency, reduce the heat to low. Simmer for around 5 mins until the mixture is nice and thick. Serve!
With the ‘throw it all in’ method, there is a slight crunch to the peppers, now I quite like the texture, however if you don’t, brown the peppers and onions prior to throwing everything else in.
If you’re feeling adventurous, you can throw in a small square of 85%+ chocolate, which will add an unbelievable base layer of flavour which nobody will be able to identify!
The main source of carbs in this dish come from the herbs, spices and tomato, I would guestimate that it has less than 10/15 grams of carbs in. The main calories come from the Chicken & Cheese – as the Chicken is always quite lean, the Cheese has been thrown in as a creamy source of good-fat, after all, nobody wants to starve 😉