HI Gang,

William Sonoma had a great chili starter (i.e. sauce broth for chili). So I bought it.  All that the directions say is add ground beef. For the size of the jar and the amount of meat added, it is going to be a very runny chili. That means it will flow quickly through my pouch and not keep me satisfied.

So I am looking for some chunky bulking agents for this chili that are A) low carb and B) wont change the flavor too much.  For example, onions and red pepper would change the flavor, I fear.  Ordinarily I would use beans, but I have ate so much black bean soup as of late, I am kind of "beaned out". Rice and spaghetti noodles are out cuz of the carbs

What do you think I should use?

Right now I am thinking extra meat, celery, zucchini, and black olives.  

What do you think?

Send me tips and ideas please!

cornstarch?  I know that's starch, but you don't need much.  Mix a tablespoon or so into about a quarter cup of water and then pour it in the pot.

they also make a starch-based food and beverage thickener for people who have swallowing issues - you can find it at drug stores - although it's not cheap and I'm guessing it's probably just processed cornstarch. 

hmmmm....well, flour, again - a carb - but you don't need much of that, either.

otherwise, anything else I can think of has even more carbs (like grains).  That's a tough one...

My vote is extra meat. Protein is always a great thing. I love tomatoes too, but that may alter the flavor. 

I was thinking that as well. So far this chili is going to have tomatoes, celery, zucchini and mushrooms in it.  Me likes.

Add the amount of extra meat you think it needs. Then add 30 percent more.

I purée some kidney beans and add them to the mix with some whole kidney beans. Yes, I know, heresy in some places, but we like our chili with beans and they add some protein too. I also add some shredded cheddar when serving, and that helps too

I do eat bean for the protein and fiber. They make it so I can...use the bathroom without straining. 

Pureed kidney beans are a great idea. And because they are pureed..I wont be like..."Oh more beans"

There are some healthier varieties of re-fried beans--already pureed and very thick, with less additions.

oh yea - I didn't think of that.  You could use an immersion blender and just puree some of the beans...