Chipotle Chili Con Carne from Healthy Diabetic Recipes

Chipotle Chili Con Carne Recipe

Recipe Ingredients:

3/4 lb lean cubed beef stew meat
1 tbsp chili powder
1 tbsp ground cumin
Nonstick cooking spray, as needed
1 can reduced-sodium beef broth - (14 oz)
1 tbsp minced canned chipotle chilies in
adobo sauce, or to taste
1 can diced tomatoes - (14 1/2 oz), undrained
1 large green bell pepper, cut into pieces
= (or 2 poblano chile peppers)
2 cans pinto or red beans - (16 oz ea), rinsed, drained
Chopped fresh cilantro, (optional)

Recipe Instructions:

Toss beef in combined chili powder and cumin. Coat large saucepan or Dutch oven with cooking spray; heat over medium heat. Add beef; cook 5 minutes, stirring occasionally.

Add beef broth and chipotle chilies with sauce; bring to a boil. Reduce heat; cover and simmer 1 hour 15 minutes or until beef is very tender.

With slotted spoon, transfer beef to carving board, leaving juices in saucepan. Using two forks, shred beef.

Return beef to saucepan; add tomatoes and bell pepper. Bring to a boil; stir in beans. Simmer, uncovered, 20 minutes or until bell pepper is tender. Garnish with cilantro, if desired.

This recipe yields 6 servings.

Exchanges Per Serving: 2 Starch, 2 Meat.

Nutrition Facts: Calories 245; Calories from fat 16%; Total Fat 4g; Saturated Fat 1g; Protein 24g; Carbohydrates 28g; Cholesterol 35mg; Sodium 679mg; Dietary Fiber 8g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-08-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 6

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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