Diabetic Two Bean Chili with Beer - 32g carbs, fiber unknown

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Diabetic Two Bean Chili with Beer - 32g carbs, fiber

unknown

 

2 onions, coarsely chopped

2 cloves garlic, minced

2 teaspoons canola, corn, or olive oil

One 14-15 ounce can stewed tomatoes with juice

1 can beer, or bottle beer (12 ounces)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon hot pepper sauce, or 1 tablespoon hot salsa

or picante sauce

1/4 teaspoon salt, (optional)

One 15-ounce can pinto beans, rinsed and drained

One 15-ounce can dark red kidney beans, rinsed and

drained

1 large green bell pepper, cored, seeded, and coarsely

chopped

 

 

 

 

 

 

 

Saute the onions and garlic in oil in a large saucepan

or Dutch oven until tender, about 5 minutes. Stir in

the tomatoes with their liquid, the beer, chili

powder, cumin, hot sauce, and salt (if desired).

Simmer, uncovered, 15 minutes. Stir in the beans and

green pepper; simmer, uncovered, 15 minutes longer.

 

Yield: Makes about 7 cups (7 servings)

 

Per serving: Calories: 173; Protein: 9 g; Sodium: 238

mg; Fat: 2 g; Carbohydrates: 32 g;

Exchanges: 1-1/2 Starch, 2 Vegetable

 

Source: The New Family Cookbook for People with

Diabetes

Formatted by Chupa Babi: 12.05.07

 

ChupaNote: I also added 1 large sweet onion minced,

and used the tomatoes with jalapenos. This could have

used a little more bite; next time I will add some red

pepper flakes.

 

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