New Mexico Green Chili With Beef - 11g Carbs, 3g Fiber, 7g Sugar
From: New Family Cookbook for People with Diabetes, 1st Edition
American Diabetes Association
Nothing satisfies the appetite like a piping hot bowl of chili, and
'this Southwestern rendition is no exception. Robust with zucchini,
tomatoes, and chunks of beef, and spiced up with green chilies, it's
a sure-fire crowd pleaser.
Servings: 6
Serving Size: 1 cup
Contains Dairy
Diabetes-Friendly
1 lb beef stew meat, cut into 1-inch cubes
1 cup onion, chopped
2 cloves garlic, minced
7 oz green chile peppers
4 medium zucchini, quartered and sliced
14 oz tomatoes, diced, undrained
1/2 cup reduced-fat, shredded Monterrey Jack/Colby cheese blend
1. Prepare a large skillet with nonstick pan spray.
2. Saute the beef until lightly browned; add the onion and garlic. Cook
5 minutes. Add the chiles and the liquid from the can. Add the zucchini;
cook 5 minutes. Add the tomatoes with liquid; heat to a simmer. The
mixture should be soupy. Add up to 1/2 cup water if needed.
3. Serve in soup bowls, with 1 1/2 tablespoons of shredded cheese on top
of each serving.
Servings: 6
Serving Size: 1 cup
Nutrition per Serving:
170 Calories, 51 Calories from Fat, 6g Total Fat, 3g Saturated Fat,
50mg Cholesterol, 710mg Sodium, 11g Carbs, 3g Dietary Fiber, 7g Sugars,
20g Protein
Exchanges: 2 Vegetables, 2 Lean Meats
Carb Choices: 1/2
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