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TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours
MAKES: 6 servings

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

Nutritional Facts

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

Directions

  1. 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.
  2. 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.
Originally published as Chunky Chili in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p79


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rfbirdie User ID: 3670294 161427
Reviewed Jan. 12, 2009

"Could I do this in a slow cooker? Would I have to cut back on some of the liquids?"

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