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Stir together avocado, lime juice and 1/8 teaspoon salt. Heat oil over medium-high in a large saucepan. Add vegetables, chili powder, chiles and cumin. Cook until vegetables are soft for 5 minutes. Stir in broth, beans and tomatoes then simmer for 10 minutes. Add chicken and remaining salt. Simmer until chicken is cooked through (7 minutes).

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Heat oil in in the Instant Pot on SAUTE, MEDIUM, then cook onions about 3-4 minutes. Add garlic and cook about 1 minute more, then add ground cumin, oregano, ground cayenne pepper, and diced green chiles and cook a couple minutes more. Add chicken stock, 2 cans white beans, and chicken flavor base (if using).

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Total Carbohydrate 205.7g. 60 %. Dietary Fiber 68.7g. 275 %. Sugars, other 137g. Protein 68.7g. 98 %. Powered by: USDA Nutrition Database. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete.

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Mediterranean Beef Stew. White Bean and Kale Soup. Slow Cooker Cabbage Soup with Sausage. Pork with Peanut Sauce. Sausage White Bean Spinach Soup. Slow Cooker Bavarian Pork Roast. Slow Cooker Greek Lentil Soup. CrockPot or Instant Pot Turkey Breast. (skip the gravy for Phase One.) Slow Cooker Beef and Refried Bean Chili.

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Heat oil in a large heavy bottomed saucepan over medium-high heat. Add beef, 1 teaspoon of the chili powder, and cumin; saute until browned, about 5 minutes. Using a slotted spoon, transfer beef to a plate. Add onion, garlic, and remaining chili powder to the same sauce pan; cook over medium heat, stirring occasionally, until softened, about 3.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: This Slow Cooker Beef and Refried Bean Chili is loaded with low-glycemic ingredients and approved for all phases of the original South Beach Diet. However, dried beans are limited so you should have a small serving for Phase One, and use beef with less than 10% fat for South Beach Diet.

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1 small onion, thinly sliced. 2 garlic cloves. 1 (28-ounce) can diced tomatoes. 1 (15-ounce) can kidney beans, rinsed and drained. Salt and freshly ground black pepper. Instructions. Heat oil in a large heavy-bottomed saucepan over medium-high heat. Add beef, 1 teaspoon of the chili powder, and cumin; sauté until browned, about 5 minutes.

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1⁄4 cup fresh cilantro, minced (fresh is best) Season the cut chicken breast with the salt and 1/2 of the ground cumin seed. Brown the onion in olive oil in a large, heavy bottomed stock pot. Add the chicken and cook until nearly done. Add the garlic, oregano & jalapeno and cook another 5 minutes or so.

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Allowed the turkey to cook for about 8-10 minutes, and then added my bell pepper and spices. Allow the bell pepper to cook for another few minutes and then added my canned tomatoes (with juice!), tomato paste and chicken broth. Stirred to fully incorporate and smooth out any lumps made by the tomato paste. Finally, add all the beans.

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Directions: Heat olive oil in a large saucepan over medium heat. Add the onions, carrots, celery and salt and pepper to taste. Cook for 3-4 minutes, until the onions are translucent. Add the zucchini and bell peppers. Cook for 2-3 minutes. Add the garlic, paprika and chili powder. Cook for 1 minute, until fragrant.

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Directions: In a large pot or crockpot combine beans, canned tomato, onion, tomato sauce, cumin, chili powder and homemade taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 6 hours. Half hour before serving, remove chicken and shred with a fork or tongs.

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Try South Beach Phase 1 Chili! You'll just need 1 lb. 90% or greater lean ground beef, 1 med onion, diced, 1 8 oz can tomato sauce, 1 14 oz can diced and.

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In a large saucepan, heat oil over medium-high heat. Add beef, 1 T of the chili powder, and cayenne. Cook, stirring to break up the pieces, about 5 minutes. Using a slotted spoon, transfer the meat to a plate. Add pepper, onion, garlic, oregano, and remaining chili powder to same saucepan; cook over medium heat, stirring occasionally, until.

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Directions: Heat medium sized saucepan over medium heat. Spray with cooking spray. Add turkey breast, bell peppers, onions, and celery. Cook until turkey meat is browned and vegetables are soft (about 6 - 8 minutes). Add chopped spinach, tomato sauce, chili powder, cumin, garlic powder, and black pepper to saucepan.

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Steps. Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more. Add turkey, chill powder and cumin; cook, stirring often, until turkey is no longer pink inside, about 5 minutes. Add beans, tomatoes with juice, and broth; bring to a boil.

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1 cup water if soup is too thick. Heat oil in Dutch oven over medium-high heat. Add chicken pieces and sauté about 5 minutes or until lightly browned. Add onion, carrot, bell pepper, and celery; sauté about 4 minutes. Add chilies and the next six ingredients (chili through broth); bring to a boil.