The tough thing about being on the Dukan Diet is that you always feel like you’re missing something with your meal. Steak with no potatoes, meatballs with no spaghetti, or turkey with no gravy. So it’s always nice to try some recipes that are Dukan-friendly in its original form such as a nice hot bowl of chili. Sure, you won’t get the beans but it’s not uncommon to find beanless chilis these days. I tried the following recipe over the weekend and was definitely a fan!
- 1 lb lean ground beef
- 2 cloves garlic, minced
- 1 large onion, chopped
- 2 tbs chili powder
- 1 ts dried oregano
- 1 ts cumin
- 1 ts hot sauce
- 1 can crushed tomatoes, 28 oz
- 1/4 cup red wine vinegar
- shredded fat free cheddar cheese
- fat free sour cream
- Combine ground beef, onions, and garlic in a large pot over medium-high heat.
- Cook until ground beef is browned.
- Add all dry seasonings and hot sauce.
- Add tomato sauce and vinegar and stir.
- Bring to a boil and reduce to a simmer for one hour, stirring occasionally.
- Check on the chili 45 minutes in and add water if it’s too thick for your liking.
- Serve with fat free sour cream and fat free cheddar cheese.
If you have some leftover Oat Bran Bread Crumbs from one of the other recipes, you can make some crispy baked onions to go with the chili. Take a few slices of sweet onions and soak them in some ice water for about 15 minutes. Then, dip in an egg-white wash. Put some oat bran bread crumbs in a bag and add a few onion slices at a time and give it a good shake. Bake onions at 400 degrees for about 20 minutes.