Great hearty vegetarian chili:

2 servings (1 and 1/3 cup) Morning Star Farms Grillers (Total net carbs: 4)
1 Red Bell Pepper, chopped into 1 inch by 1/4 inch slices (Total net carbs: 4-6)
1 small onion, chopped into 1 inch squares (Total net carbs: 6-9)
1 can Hunt's Petite Diced tomatoes (Total Net Carbs: 10)

Olive oil
2 tsp Cumin
2 tsp Chili powder
2 tsp Garlic salt

Sautee the (frozen) Grillers in olive oil with 1 tsp of the Cumin, 1 tsp of the Chili powder and 1 tsp of the Garlic salt until the grillers take on a dark brown color (not black! overcooked!) Put aside.

Sautee the chopped pepper and onion with the other tsp of cumin, chili powder and garlic salt. Sautee until the onions are nice and translucent.

Add the sauteed Grillers back and add the can of tomatoes. Reduce heat to a simmer and simmer for 10 min. Salt to taste ( the tomatoes don't come with salt so you will need to salt the chili). Cover and simmer for another 5 min.

Serve with Grated Cheddar cheeze and a little sour cream.

Makes 2 about 4 cups worth. I eat about 2 cups worth for dinner, so about 10-14g of net carbs per every 2 cups.