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Chunky Chili Recipe

I love to cook and bake, especially when our children and grandchildren are here. After spending time outdoors, this chili warms up the coldest winter evening!

This recipe is:

Diabetic Friendly

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Chunky Chili Recipe

Prep: 15 min. Cook: 2-1/2 hours

Yield: 6 Servings

15 150 165

Ingredients

1-1/2 pounds lean beef chuck or top round steak, cut into bite-size pieces
1 tablespoon canola oil
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
2 medium green peppers, chopped
1 large onion, chopped
2 garlic cloves, minced
1 to 3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 can (16 ounces) kidney beans, rinsed and drained

Directions

In a large heavy saucepan, brown meat in oil. Stir in the next seven ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender.
Stir in beans during the last 30 minutes of cooking. If desired, serve in bread bowls by hollowing out rolls and spooning chili into center. Yield: 6 servings.

Nutritional Facts 1 cup equals 253 calories, 7 g fat (0 saturated fat), 57 mg cholesterol, 321 mg sodium, 22 g carbohydrate, 0 fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Originally published as Chunky Chili in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p79