Low Carb Vegetarian Chili-Mac

Cold and snowy day here in NC. Nothing like sitting inside and dreaming of warmer days. What a perfect time for comfort food! Specifically, the tried and true American dish Chili-Mac. This craving presents a bit of a challenge for us low-carbers since just about everything in the meal screams carbs. Add to that the concept of trying to keep it vegetarian and it seems like this dish just isn't an option. Determined, I threw on my thinking cap and came up with this delicious recipe!

1 Package of Nasoya Pasta Zero PLUS Shirataki Fettuccine NOODLES (8 CARBS for the entire package/ 4 Net)
1 Serving of Tofurky ground beef (6 carbs/4 NET)
1 Serving of CHILI Seasoning (varies. Mine was 6 cards)
3 Slices of GO-Veggie Cheddar CHEESE (3 carbs total)
1/4 cup chopped onions (don't know the carb count)
1 Teaspoon of Olive Oil

Preparation was easy.  Mixed olive oil, a little watter, onions, Tofurkey ground beef and chili powder in a pot. I put it on warm and let it set for a  bit. I then washed the noodles. Make sure to follow the instruction on the noodle package. I then added the noodles to the pot and let them warm up. Once it was up to temp I added the cheese and stirred it once and a while.

That it! Best of all it tastes great and really fills you up. Perfect meal for this chilly NC day!