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Low Carb Luxury Recipe!
Midwest Chili and Beans

  • 1 1/2 lb lean ground or minced beef
  • 2 15-oz cans Skyline chili
  • 2 15-oz cans Eden Organic Black Soy Beans
  • 2 cans no-sugar-added diced or chopped tomatoes
  • 1 can beef or chicken broth
  • 3 cups water
  • 2 Tbsp chopped green peppers (optional)
  • 1 small white onion, chopped fine
  • 1 tsp Splenda
  • Salt, fresh ground pepper, and a dash of cayenne to taste

Place raw ground beef in a large soup pan and add 1 cup water. Separate beef into small "snitzeled" bits into the water so no "clumps" of meat remain. Cover with remaining water and bring to a low rolling boil for approximately 30 minutes.

Add broth, peppers, onions and peppers (don't add any salt yet!) Boil down till it reduces by half. Then add the Skyline chili, Splenda and canned tomatoes. Simmer until desired consistency is almost reached (this can vary a lot depending on the burner heat — so use your judgement.)

In the last 15 to 20 minutes, add beans, mix well and taste chili. If you want to add salt, and/or cayenne, add it now. When beans are well heated and meshed with the chili, you're ready to serve! You'll be hard-pressed to tell this from a high-carb chili. This chili can be frozen; it can be packed in individual plastic cups for lunches, and can be re-heated multiple times. Truly a comfort food. (Also great with shredded cheddar cheese on top, or with a dollop of sour cream and green onions on top!)

Approx 3.5 grams net carbs per 1-cup serving.

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