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The Recipe Instructions |
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Ingredients
1 tbsp canola oil
1 onion, chopped
1 garlic clove, crushed
3 cup finely-chopped cooked chicken
4 cup low-sodium chicken broth
1 can no-salt-added crushed tomatoes - (2
1 can pinto beans - (15 1/2 oz), rinsed, drained
1 can black beans - (15 oz), rinsed, drained
1 can chopped jalapeño peppers - (4 oz), drained
= (or 2 oz for less heat)
1 tbsp chili powder
1 tbsp ground cumin
1 tsp salt, (optional)
Freshly-ground black pepper, to taste
Directions
Over medium-high heat, heat the oil in a large pot. Add onion and cook
until limp, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add
all remaining ingredients and bring to a boil. Reduce heat and simmer,
stirring occasionally, until thickened (approximately 50 to 60 minutes).
This recipe yields 10 servings. Serving size: 1/10 recipe.
Exchanges Per Serving: 2 Lean Meat, 1 Starch, 1 Vegetable.
Nutrition Facts: Calories 236; Calories from Fat 36; Total Fat 4g;
Saturated Fat 1g; Cholesterol 44mg; Sodium 818mg; Without Added Salt
605mg; Carbohydrate 24g; Dietary Fiber 3g; Sugars 2g; Protein 24g.
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-28-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1999"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 33 Calories; 3g Fat (45.1% calories
from fat); 5g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
238mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2
Fat.
NOTES : Recipe from "The Great Chicken Cookbook for People with Diabetes"
by Beryl M. Marton, (© American Diabetes Association, 1999)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Beryl M. Marton
Preparation Time: 0:00
Servings: 10
Diet Chicken Chili Recipe brought to you by Diet Recipes To-Go
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