Spicy Asian Chili from Healthy Diabetic Recipes

Spicy Asian Chili Recipe

Recipe Ingredients:

2 tsp peanut oil
2 shallots, minced
3 garlic cloves, minced
2 tsp minced ginger
2 tsp minced lemongrass
4 cups low-fat low-sodium chicken broth
2 tbsp hoisin sauce
1 tbsp oyster sauce
2 tbsp lite soy sauce
1 tsp Asian chili sauce - (to 2)
1 tsp sesame oil
1 tsp Chinese five spice
3 cups black beans, drained, rinsed

Recipe Instructions:

Heat the oil in a stockpot over medium-high heat. Add the shallots, garlic, ginger, and lemongrass and sauté for 2 minutes. Add the broth and bring to a boil. Simmer.

Combine the remaining ingredients except the beans. Add to the pot. Add the beans and simmer for 1 hour.

Serve, or for a thicker, stew-like consistency, take two cups of the chili and puree it, then add the mixture back to the remaining; soup.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 1 Very Lean, 1/2 Fat.

Nutrition Facts: Calories 172; Calories from Fat 38; Total Fat 4g; Saturated Fat 1g; Cholesterol 0mg; Sodium 644mg; Carbohydrate 26g; Dietary Fiber 8g; Sugars 6g; Protein 11g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"07-15-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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