Another great recipe from George Stella.  Unfortunately, I could not find canned black soy beans at Fry’s, Wal-Mart, Sprouts, AJ’s, Trader Joe’s or Lee Lee’s Oriental Supermarket (yes, I was obsessed in my hunt to find them).  We got them from Whole Foods.  I also notice you can order them on Amazon, and I think you might be able to get them at Safeway, but I haven’t checked yet.  I love black soy beans!  Who would have thought?  They look like and taste like black beans, so I am going to have to stock up on these beans (since they are low in net carbs).  This recipe is great by itself with cheese or sour cream, but is also terrific in Ginny’s Taco Salad, a recipe which I am also adding.

• 2 tablespoons vegetable oil
• 1 green bell pepper, cut into large dice
• 1 red bell pepper, cut into large dice
• 1/2 cup chopped red onion
• 2 1/2 pounds ground chuck (you may use any cut of beef you like)
• 1/4 cup chili powder
• 3 tablespoons ground cumin
• 1 teaspoon minced fresh garlic
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 3 Roma tomatoes, diced
• One 15-ounce can black soy beans, drained and rinsed
• 2 tablespoons chopped fresh cilantro (for garnish)

1. HEAT the oil in a large skillet over medium-high heat.  Add the peppers and onion and cook until slightly tender.
2. ADD the ground beef and spices and cook until the meat is thoroughly browned.  Drain off the excess fat using a spoon or turkey baster.
3. Add the diced tomatoes and beans and simmer for about 10 minutes, stirring occasionally.
4. To serve, garnish the chili with cilantro.

This recipe yields 8 servings and has 4 net carbs per serving.  Stella states the prep time is 15 minutes but he’s a professional chef; however, it takes me about 35 minutes to cut everything up.  🙂