Recipes

[Gokat]

1/2 c         Spanish onion, chopped (or yellow, white)

1 ea.         Green Bell Pepper, seeded and large chopped

1 ea.         Red Bell Pepper, seeded and large chopped

1 t.            Fresh Minced Garlic

1 15 oz. can  Black Soy Beans, strained and rinsed

2  14.5 oz. cans Diced Tomatoes w/chilis

1 8 oz. can  Tomato Sauce

3 T             Chili Powder

2T              Ground Cumin

1/2 t.          Garlic Powder

2 lbs.          Boneless, skinless chicken breasts

8 ozs.         Shredded Cheddar Cheese

1 c.             Sour Cream (optional garnish)

1.  Add all ingredients, except the chicken and garnish, into a slow cooker and mix.

2.  Place the chicken breasts on top and push down into the stew.  Cover and cook on high for about 3.5 to 4 hrs.  or on low for 7-8 hours, until chicken is falling apart.

3.  To finish, remove cooked chicken,, shred with a fork, and stir back into the stew.  Serve topped with shredded cheddar cheese and a dollop of sour cream, if desired.  

Serves 12

Tip:  Crisp up some lower carb tortillas in a 350 degree oven for a few minutes and serve alongside the stew for dipping.

Special Equipment:  Slow Cooker or Crock Pot

Calories: 320

Fat:  18 gms.

Protein:  32 gms.

Carbs:  9 gms.

  Fiber:  4 gms.

[IamMrsG]

@Gokat  Thank you for posting this and the other two I found this morning.  I admit I had to Google "black soy beans."  I've never heard of them, but will definitely look for them on my next grocery trip.  

[Gokat]

The black soy beans can be found in the natural foods section of your grocery store, @IamMrsG .  The ones I get are Eden.  You could use black beans as well with DH's carb allowance.  1 Net Carb for the soy vs. 16 Net Carbs for the Black Beans. HTH's