Sunday, March 27, 2011

Recipe: Low carb chili with black soybeans

Low carb chili with black soybeans

Prep Time: 10 mins
Cook Time: 2 hrs 30 mins
Servings: 12
Difficulty: Easy

1 large sweet onion finely chopped
1 red bell pepper finely chopped
1 green bell pepper finely chopped
3 cloves garlic finely chopped
3/4 lb ground beef
1 lb ground pork
1/4 cup chili powder
1 tablespoon each onion and garlic powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon chili flakes
1 teaspoon cocoa powder
1/4 teaspoon ground black pepper
1/2 teaspoon coarse sea salt
1 can tomato paste
1 carton low sodium chicken stock
1 bay leaf
3 drops liquid sweetener
1 can black soybeans, drained

In a large stock pot, sauté the veggies in butter over medium heat, until softened and onion is translucent. Push to perimeter of pot.
Add the meat to the center of the pot, let brown. Add seasonings. Break apart meat and stir in with the veggies. Cook until meat is fully cooked.
Push the contents of the pot to the perimeter. Add tomato paste to the center, and let it sizzle and begin to adhere to the bottom. Stir to combine paste with pot contents.
Add chicken stock, bay leaf and sweetener.
Turn heat down to medium low and let simmer for 1 hour.
Add soybeans. Let simmer for another 1-2 hours.
Serve with hotdogs. Yummy.

Recipe is 67.5 grams net carbs. Each serving is 5.62 grams.


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