Chili-aholic needs help

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Chili-aholic needs help


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Old 04-28-2011, 22:45   #1
 
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Default Chili-aholic needs help

I don't make chili any more because of all the carbs in beans. I know nothing about soybeans or black soybeans, but am hoping against hope they are low in net carbs, but I can't find that information anywhere on the web or in my carb counts book.

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Old 04-29-2011, 00:32   #2
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Isn't real Texas chili made without beans?

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Old 04-29-2011, 00:44   #3
 
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Quote:
Originally Posted by fgummett View Post
Isn't real Texas chili made without beans?
I have no idea, but in my opinion, if it has no beans, it's sloppy joe.

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Old 04-29-2011, 00:55   #4
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Quote:
Originally Posted by Raindance View Post
I have no idea, but in my opinion, if it has no beans, it's sloppy joe.
While I respect your opinion, some chili with chunks of steak rather than beans, is in a word...awesome!

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Old 04-29-2011, 01:29   #5
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Dh does put one can of black beans in the chili he makes but it's mostly meat... And the best so far has been coarse ground bison....mmmm mmm good

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Old 04-29-2011, 01:41   #6
 
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I had searched Netrition, but nothing came up for soybeans or soy beans, but I kept searching the web 'til I found a brand name - Eden - when I searched Netrition for Eden, I got the info. I wanted.

Eden Organic Black Soy Beans 1/2 cup = 8g carbs, 7g fiber

1 net carb per half cup. I will be looking in local stores. One site said Big Lots has it. If I can't find it, I'll be placing an order.

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Old 04-29-2011, 01:54   #7
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I do still make chilli with beans. I put a lot of meat and veggies in. I usually use half free range ground beef and half chorizo suasage. When I add the beans I use one can of chili beans and one can of black beans. I usually limit my serving to about 1 cup and add lots of full fat sour cream and avacao plus cheese on top. My bgs are always under 100. So don't give up on the beans unless you have tested.

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Old 04-29-2011, 02:27   #8
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I haven't tried the black soybeans, but I can tolerate small amounts of black beans, which is what I use in burritos & other recipes. And if you wouldn't mind a few little green things in your chili, you could always use edamame - that's soybeans - and it might be more readily available than mail order. I can get it at Walmart out here. Edamame doesn't spike me at all, and in chili, the color would prob'ly be the only noticable difference.

As for ingredients & nomenclature: "chili" usually implies "chili con carne", which is just peppers & meat. Adding beans turns it into "chili con carne y frijoles". Basic chili con carne doesn't even have tomatoes in it.

And beyond that, I'd have to say it's personal preference, just like eating crackers in your soup . . . DH gotta have crackers. Me? Don't MESS with my soup - and above all, NO CRACKERS! (this isn't for low-carbing - I just hate crackers mushing up my soup! )





Last edited by Shanny; 04-29-2011 at 02:29.
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Old 04-29-2011, 02:59   #9
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I make chili, and I use beans.... BUT I learned some things:

1. Dry beans have a MUCH lower glycemic index than canned beans. So use dry beans and soak them yourself, your blood sugars will thank you. (I tested this myself and found I DO have lower post-prandials using the dry beans vs. canned...)

2. Soy beans do have the lowest GI, but some people don't like them. I use navy, pinto and kidney beans in my chili.

3. Lower the amount of beans, add in a few more veggies and meat and you probably won't notice the change much. That's what I did with mine. I now use 1/2 the beans I used to.

and lastly, don't worry about beans too much until you test. Dried beans are a GREAT source of soluble fiber, which is shown to actually HELP blood sugar levels. I no longer get readings any higher than a 6.1 (110) anytime after eating my chili.

... of course, everyone is different, so testing is important.

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Old 04-29-2011, 17:42   #10
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I use the eden black soy. I still have to watch them, but not quite as closely as my dear old black turtle beans.

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