Low Carb Chili Dinner

Defrost the spinach in the microwave or a pan according to package instructions. Set aside.

Chop the onion and fry it in a pan with a little olive oil over medium heat. Add the minced meat and cook it on medium heat until it’s brown. Mix the 2 cloves of garlic into the meat. Chop the bell pepper and put it into the pan. Stir together well and continue heating. Drain the cans of beans. Add the beans and spinach to the mixture. Season with salt, peppers and Mexican spices. Add the wine, stir together and let it simmer on a low heat for about 5 minutes.

Chop the tomatoes. Add the mustard, creme fraiche and tomatoes into the mixture and continue to heat until everything is combined, thickened a bit and heated through.

Serve in large bowls.

I used canned vegetables for this recipe, but you can also use fresh. Of course you can pretty much use any kind of vegetable, but I’d recommend using kidney or chili beans as they are a filling subsitute for carbs.

By the way: Don’t worry if it looks like baby poo. It tastes a whole lot better!