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Low Carb Mushroom Chili:


18 oz sliced mushrooms
1 red bell pepper, diced
1/4 cup onions, diced
1/2 tsp garlic, minced
28 oz can crushed tomatoes
2 cups Sam's Organic Vegetable Broth
1/2 tsp red pepper flakes
1 Tbs chili powder
1 tsp garlic powder
1 tsp onion powder
Sea salt and black pepper to taste


Set large dutch oven on burner over medium heat. Add the mushrooms, red bell pepper, onion and garlic and add a sprinkle of salt and saute until fragrent and the mushrooms soften a bit. Add the canned tomatoes, broth, and spices and bring to a boil. Reduce heat and simmer for 30 minutes until flavors blend. Season with salt and pepper to taste and serve.

Serves 10.

This is the dutch oven and the chopper I use to make cutting the peppers and onions easy:

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