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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A diabetic friendly recipe from the CDA. This chili has cabbage in it, which givs it a lovely crunch, and makes it really healthy. Even my 4 year old likes it. Ingredients:
1 lb lean ground beef |
1 cup onion, chopped |
1 garlic clove, minced |
3 cups cabbage, finely shredded |
2 cups celery, chopped |
1/2 cup green pepper, diced |
1 (28 ounce) can tomatoes, diced (do not drain can) |
1 (7 1/2 ounce) can tomato sauce |
1 (19 ounce) can kidney beans, drained and rinsed |
1 1/2 tablespoons chili powder |
2 teaspoons oregano |
Directions:
1. In a large sauce pan (Dutch oven) cook beef, onion and garlic until browned and done. Drain the fat.
2. Add cabbage, celery, green pepper, tomatoes with their juice, tomato sauce, kidney beans and seasonings.
3. Cover and simmer over for 45 minutes, stirring occasionally.
4. Exchanges per 1 1/8 cup serving - 1 starch, 2 protein.
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