DIABETIC GRAB AND GO TACO CHILI
Yield: 5 servings
Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes
Via The Diabetic Gourmet Daily Mailer
INGREDIENTS
12 ounces 96% extra-lean ground beef
1 (15.5 ounce) can dark kidney beans
8 ounces frozen mixed pepper stir-fry
1 (14.5 ounce) no-added-salt stewed tomatoes
1 (1.25 ounce) packet mild taco seasoning mix
1 teaspoon sugar
DIRECTIONS
Place a saucepot over medium high heat until hot.
Coat pot with cooking spray, add beef, and brown
4 minutes, stirring occasionally.
Place beans and frozen pepper mixture in a colander
and run under cold water to rinse beans and thaw
peppers. Shake off excess liquid and add to beef.
Add remaining ingredients and bring to a boil.
Reduce heat, cover tightly, and simmer 30 minutes.
Nutritional Information Per Serving (1 cup):
Calories: 223, Fat: 3 g, Cholesterol: 38 mg, Sodium: 656 mg,
Carbohydrate: 26 g, Dietary Fiber: 6 g, Sugars: 7 g, Protein: 22 g
Diabetic Exchanges: 1 Starch, 2 Lean Meat, 2 Vegetable
4 WW Points
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