I often have mushrooms and celery in mine. Pre op, I would sometimes add shredded carrot too, not sure if they are too carby for you though. 

Are lentils a no go too? They can be carby, but great for thickening up a dish.

Mushrooms are a great I didnt think of!

Thanks

I also have some extra carrots laying around. This was a great idea. You are brilliant!

Hi,

You don't need a thickening agent for Chili!  The beans make a natural thickening agent.  Slow cook for 10-12 hours and you'll have a wonderful thick chili every time!

Here's my recipe:

Jeff's Slow Cooker 5 bean Chili

1.5 pounds of ground beef 1 Large or 2 medium Onions 3 cloves of fresh garlic, minced 1 16oz can of Kidney Beans 1 16oz can of Red Beans 1 16oz can of Pinto Beans 1 16oz can of Black Beans 1 16oz can of Navy Beans 1 28oz can of diced tomatoes 1 28oz can of crushed tomatoes 1 teaspoon of Cayenne pepper 1 teaspoon ground Cumin 1 teaspoon black pepper 1 teaspoon salt

Brown meat, drain well and add to crock pot. Brown onions in frying pan, add minced garlic in last few minutes and add to crock pot. Drain all beans, rinse with cold water and allow water to drain off. Then add to crock pot. Add seasonings to taste. Add can of diced tomatoes (do not drain) and then crushed tomatoes. Cook on low for 8 to 14 hours. Stir once in a while.

Serve with dollop of sour cream and/or a quarter cup of cheddar cheese and/or chopped raw onions sprinkled over the top

I use radishes instead of potatos in recipes - I just wash and quarter them. Works really well, even my kids and husband like it!

really? I never heard of that. What kind of recipes?? Just curious... and I will try it.

I have only used them in things that would go in the slow cooker or cook for a while. Mot recently I found a slow cooker recipe for some broccoli chicken casserole that called for potatoes, and I used the radishes instead. When they're cooked they really become pretty mild, I was surprised. They also lose most of their pink color.

This is true. I did a recipe with braized radishes from rachael ray.  Cooked slowly in a dutch oven. They turned out sweet (especially compared to the vinegar in the sauce). I was quite surprised how their flavor turns from harsh and hot..to sweet and mild once you cook them slowly

In addition to what Grim said. (Now he has me thinking like him! Thanks Grim!)The longer you simmer it the thicker it will get.

Simmering will evaporate some of the liquid. I would just bulk up with good stuff, veggies or more meat.... I am not sure about the olives, I like olives, but that doesn't sound appetizing to me in chili...