Chipotle Chili, Diabetic Friendly |
|
 |
Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 4 |
|
Using no-salt-added tomatoes and rinsing the beans and hominy helps cut sodium levels in this high fiber, smoky-tasting chili recipe. I originally found this in Diabetic Living. Ingredients:
8 ounces lean ground beef or 8 ounces uncooked ground chicken or 8 ounces turkey breast |
1 cup chopped onion |
1 1/2 teaspoons ground cumin |
1/2 teaspoon dried oregano, crushed |
1 -2 teaspoon chopped canned chipotle chile peppers in adobo sauce |
2 (14 1/2 ounce) cans stewed tomatoes, undrained |
1 (15 ounce) can red beans, rinsed and drained |
1 (15 ounce) can yellow hominy, rinsed and drained |
1 small bell pepper, chopped (green or red) |
1/2 cup water |
1/2 cup shredded cheddar cheese (optional) |
Directions:
1. In large saucepan, cook ground beef and onion over medium heat until brown. Drain off fat.
2. Stir in cumin and oregano; cook for 1 minute more. Add chipotle peppers, tomatoes, red beans, hominy, sweet pepper, and the water.
3. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Top each serving with cheese.
|
|