Low Carb Chilli

A large red cayenne pepper
Image via Wikipedia

I am often criticized for promoting “high-fat, low-carb” foods. Please keep in mind that I do not mean to promote “high-fat” food but rather am simply extolling the benefits of LOW CARB food that just so happens to have a high-fat content.

That being said, I am very pleased today to write about the most amazing low-fat, low- carb chilli that I made last night.

After cooking my black soybeans (please read my post “Beans, Beans, Good for your heart…), I ended up using them in my chilli.

I simply browned one pound of Ground Turkey meat. I added one cup of puree tomatoes, a little chopped onion and garlic, about 1 teaspoon of chili powder, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of cumin, 3/4 cup of water and 1 1/2 cups of cooked black soybeans. I added a generous amount of salt and let that baby simmer for 30 minutes on a very low flame. I topped off my bowl o’chilli with a heaping spoonful of plain greek yogurt (tastes just like sour cream!),  chopped onions and shredded cheddar cheese.

It was absolutely delicious, nutritious, low carb and LOW FAT! Take that my critics!

Even my ridiculously picky 9 yr old son asked for seconds. 🙂