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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A Great Diabetic Low Carb Chili Ingredients:
1 lb beef, top sirlion - coarsely ground |
1 medium onion, chopped |
1 clove garlic, minced |
1 medium red bell pepper, seeded and chopped |
3 tbsp chili powder, good quality |
1/2 tsp cumin, ground |
1 tsp oregano, dried - crushed |
14 1/2 oz tomato, crushed - no salt added |
1/2 cup beef broth, low sodium - canned |
topping |
1/2 cup yogurt, plain - nonfat |
2 tbsp cilantro, fresh - minced |
1 tsp chili powder, good quality |
1 4/5 tsp cayenne pepper |
Directions:
1. 1. Put the ground sirlion in a dutch oven or large saucepan over medium heat. Cook, stirring, until beef is no longer pink. Drain off any fat or juices.
2. 2. Measure 2 tbsp of onion and set aside. Put remaining onion, garlic and bell pepper into pot and cook, stirring for 5 minutes. Stir in chili powder, cumin, oregano, tomatoes with their liquid and beef broth.
3. 3. Lower heat to simmer and cook, covered, until meat and vegetables are tender. (About 35 - 45 minutes).
4. 4. Meanwhile, finely mince the reserved onion. Place in a small bowl and stir in remaining topping ingredients. Set aside.
5. 5. When chili is done, ladle into bowl and offer topping to spoon on each serving.
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