Buffalo Black Bean Chile
 

Okay, this is the lower carb version, since I know Marty's working that angle lately. I will also say, I never really did Atkins, I did Protein Power, which has a more moderate carb count, so while this is low, it isn't SUPER low, and it can be geared up a bit if you are just trying to maintain. I like to add fresh, uncooked corn kernals in the summertime.

You can also feel free to substitute beef and black beans, but I prefer it with the buffalo and black soybeans.
--------------------------------------------------------------Black Bean Buffalo Chipotle Chile

2 tbl. olive oil
2 cups chopped onions (vidalia or red are good)
1 tbl. chopped garlic
1 pound ground buffalo (or beef if you can't find buffalo)
1 tbl. cumin
1 tsp. dried oregano (preferably mexican)
2 tbl. (or to taste) red chile powder (I use new mexican chimayo, sometimes ancho, but you can use whatever kind you like)
2 cups chopped tomatoes (either fresh or canned are fine)
1 can Eden black soy beans (8g Carbs, 7 g fiber=1 ecc!!!)
2-5 chipotle chile en adobo with some of the sauce, chopped (to taste!)
2 cups chicken stock (or to taste just enough to provide a little extra liquid)
1 bunch cilantro, leaves removed and chopped

In a 2 quart saucepan, saute onions in olive oil until wilted down, add in garlic and saute a couple minutes. Add in ground buffalo, breaking up with a spoon. When buffalo is almost cooked through, add in tomatoes, chipotles, and spices and simmer a few minutes. Add in beans. Simmer a few more minutes and then pour in chicken stock (or substitute beef stock or water). The longer you simmer, the more blended the flavor would be, so, depending on time you can use more or less stock but you will need to cook it down until there is just a little extra liquid. Add in salt to taste in the middle of the simmering process. I don't find it needs more than a half-teaspoon or so.
Stir in the cilantro when it is done.

Serve with grated cheddar, avocado, chopped tomatoes, onions, sour cream as you wish.

Indeed, I'm working the low carb angle... but with a twist. I did Atkins before and lost 40lbs, then went back to eating bread at 11pm :dumb: Now cannot even look at eggs in the am :)

My new healthier approach is not to eat flours, pastas, breads sugar and potatoes, but I'm eating fruits and vegetables (except the starchy and very sweet ones)... Trying not to eat too much red meat, so I'm doing a lot of sea food, beans, tofu etc..oh ya, and I'm hitting the gym at least 3x per week, so I'm not going completely ultra low carb. Lost 10lbs so far since Jan1st.

That's great Marty!

I think either lower carb living is for you or isn't. I'm the sort of person who could NEVER give up full fat cheese or milk, and go low fat. Though, I can give up pasta in a split second and not miss it. So, I choose the lesser of two evils.

I'm doing the same thing though, generally keeping to whole foods and eating lots of fruits and veggies but not many starches or sweets.

I can do low carb, no issue. I just can't see how fruits can be bad for you :) Glad we're in the same boat! I do splurge every once in a while and I'll thicken the sauce with table spoon of flour :shock: