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04-16-2016 01:44 AM - edited 04-16-2016 01:51 AM
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.
04-16-2016 08:21 AM
@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.
04-16-2016 01:28 PM
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
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