Beef and Veggie Chili-Diabetes Friendly
A delicious chili made diabetes friendly by adding fiber- rich beans and cinnamon.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
- 1 teaspoon olive oil
- 1/2 # lean ground beef
- 1 small onion chopped
- 1 clove garlic minced
- 1 carrot chopped
- 2 stalks celery chopped
- 1 small bell pepper chopped
- 1/2 teaspoon salt
- 1/2 Tablespoon cumin
- 1/2 Tablespoon chili powder
- 1/4 teaspoon cinnamon
- 1 15 oz. can kidney beans or your favorite bean, rinsed
- 2/3 cup lower sodium chicken broth
- 3/4 cup mild rotel
- 1 14.5 oz. can diced tomatoes including liquid
- salt and pepper as desired
- sour cream optional
- grated cheese optional
Heat oil in a medium sized soup pot, then add beef, onion, garlic, carrot, celery, and bell pepper. Cook and stir over medium heat until beef is browned.
Add all remaining ingredients and stir.
Adjust seasonings as desired.
Simmer over low heat about 30 minutes.
Serve with sour cream and grated cheese if desired.
Calories: 113kcal | Carbohydrates: 20g | Protein: 13g | Fat: 5g | Sodium: 534mg | Potassium: 570mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2700IU | Vitamin C: 38mg | Calcium: 74mg | Iron: 2.6mg