Go Back
+ servings
Beef and Veggie Chili in white bowl
Print Recipe
4.67 from 92 votes

Beef and Veggie Chili-Diabetes Friendly

A delicious chili made diabetes friendly by adding fiber- rich beans and cinnamon.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 113kcal

Ingredients

  • 1 teaspoon olive oil
  • ½ # lean ground beef
  • 1 small onion chopped
  • 1 clove garlic minced
  • 1 carrot chopped
  • 2 stalks celery chopped
  • 1 small bell pepper chopped
  • ½ teaspoon salt
  • ½ Tablespoon cumin
  • ½ Tablespoon chili powder
  • ¼ teaspoon cinnamon
  • 1 15 oz. can kidney beans or your favorite bean, rinsed
  • cup lower sodium chicken broth
  • ¾ cup mild rotel
  • 1 14.5 oz. can diced tomatoes including liquid
  • salt and pepper as desired
  • sour cream optional
  • grated cheese optional

Instructions

  • 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.

Nutrition

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