LC Chili (with Beans)
1.5 - 2 lbs ground beef
1 red bell pepper
1 clove garlic
4 oz dried pinto or kidney beans
1 can (15 oz) black soy beans (not just black beans)
1 can ro-tel diced chilies and tomatoes
2 teaspoons oregano
1 teaspoon salt
1/8 cup chili powder
1 teaspoon cumin
1/8 teaspoon cayenne red pepper
Sort/soak the dried beans the night before, then rinse and simmer to soften for the required time (about 45 minutes). While they're simmering, in a big pot, toss meat and onions and garlic and chopped pepper and cook until meat is brown. Once the dried beans are cooked enough, toss them into the pot with the can of black soy beans.
If you have a problem with the onion, you can leave it out, of course. The black soy beans are pretty low-carb. The pinto beans, they have some carbs, but of the resistant-starch variety, so I've experimented and this works for me. After you eat a bowl and put the pot in the fridge, they may even go "retrograde" (I let the pot cool a lot before I put it away). It won't be spicy enough for some of us, but I just add hot sauce when I'm eating it (or, you could chop up a jalapeno and toss it in, but I sometimes rub my eyes, and so I'm tired of chopping up the jalapeno).
Let me know if you like it.
That sounds good. I like the Black Soybeans from garden of eden, pretty low carb high protein.
Sounds really good! I'll give it a try in the New Year...thanks for posting it.
This looked so good, I just had to try it. I did an ersatz version as I am not so sure about the dried beans and I didn't have all the other ingredients. Since I live alone, I made a smaller version with what I had on hand.
1 can Garden of Eden black soy beans
1 can Ro-tel chilies and tomatoes
1/4 lb hamburger
added to taste:
freeze dried red onion, garlic and red jalapeņo peppers
I didn't have any cumin (note to self, add to shopping list) so I used turmeric and it was fine
I browned the hamburger in 1 tsp of rendered pork fat and then added everything else and cooked slowly for a couple hours. It made 3 - 1 cup servings. Topped with sour cream and cilantro.
This is the first time I have used these black soy beans so I tested. Before was 71; 1 hour 85; 1.5 hour (my peak) 97; 2 hr 80. Yay!!! It was tasty, easy, and I have 2 meals to go in the freezer!
So far, so good with me & the black soybeans too . . . isn't it nice?! :cool:
Nice. Similar to a bean curry I make.
I add 2 tspn tumeric
2 tspn cumin instead
1 tspn chilli powder.
Garlic & half can tomato
I use 1 or 2 cans of beans to speed it up.
I used canned beans before instead of the dried beans and had no serious issues with glucose but I wanted to be extra low-carb -- you could of course just add two cans of the black soy beans instead of one can of soy beans and the pinto beans -- I did that and it was OK.
Hmmm, I'm thinking an old favorite of my first hubby, black eyed peas and ham hocks could be made with the black soy beans instead. I'm going to need to add more beans and ham hocks to my shopping list....:D
Barbara! That's what we should be having for dinner today - hoppin' john! I totally forgot!
But your suggestion is best - New Years blackeyed peas to the contrary, black soybeans would be a much better choice. I'll have to try it soon.
I know!! That's why it was on my mind..... I thought it would be gone forever, but with the black soy bean, it is baaaackkk!!:D
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