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Tuesday, July 8, 2008

*Mesquite Chili* (Diabetic Recipe)

For today's diabetic recipe I decided on Mesquite Chili. You get a smoked chili taste with this recipe and you make it in a crockpot. This also keeps you from heating the house up on those hot days.I think a nice green salad will go nice with this chili. If you can find canned chili flavored beans with jalapenos you can omit the chili powder. I hope you enjoy this recipe. Until tomorrow.

*Mesquite Chili* (Diabetic Recipe)

Method: Crockpot
Servings: 12

2 Lb. Stew Beef, Cut Into Small Pieces And Trimmed Of Fat
½ Bottle Liquid Smoke, Mesquite-Flavored
½Cup Green Bell Pepper, Chopped
1 Medium Sweet Onion, Chopped
2 Jalapeno, Seeded & Diced
2 Tbls. Chili Powder
2 Tbls. Fresh Garlic, Diced
1 14 Oz. Can Diced Tomatoes With Jalapenos
3 Cans Red Kidney Beans, No Salt
1 14 Oz. Can Tomato Sauce With Garlic And Onion
¼ Cup Splenda Brown Sugar Blend
2 Tsp. Tabasco Sauce

Add all ingredients in slow cooker and set on low for 8 hours. Taste after 2 hours and determine if it needs a little more Splenda brown sugar blend.

Per Serving: 410 Cal (34% from Fat, 33% from Protein, 33% from Carb); 34 g Protein; 16 g Tot Fat; 6 g Sat Fat; 7 g Mono Fat; 1 g Poly Fat; 34 g Carb; 11 g Fiber; 6 g Sugar; 103 mg Calcium; 6 mg Iron; 387 mg Sodium; J62 mg Cholesterol.

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