Mixed Veggie Recipes like soup, casseroles, salads

Zana · December 2, 2012

*-- Diabetic Recipe --*

3-Alarm Chili

Servings: 4
Prep time: 15 minutes
Cook time: 1 hour
Total: 1 hour 15 minutes

Ingredients
1 pound top sirloin, coarsely ground
1 medium white onion, 6 ounces, chopped
1 large clove garlic, minced
1 medium red bell pepper, 6 ounces, seeded and chopped
3 tablespoons chili powder
1/2 tablespoon ground cumin
1 teaspoon crushed dried oregano
1 14 1/2-ounce no salt added crushed tomatoes
1/2 cup low-sodium canned beef broth
1/2 cup plain non-fat yogurt
2 tablespoons minced fresh cilantro
1/4 teaspoon cayenne pepper
salt (to taste)
freshly ground pepper (to taste)

Directions
1. Put the ground sirloin in a Dutch oven or large saucepan over medium heat. Cook, stirring, until beef is no longer pink. Drain off any fat or juices.
2. Measure 2 tablespoons of the onion; set aside.
3. Put remaining onion, garlic, and bell pepper into the pot and cook, stirring, for 5 minutes. Stir in chili powder, cumin, oregano, tomatoes with their liquid, and beef broth.
4. Lower heat to simmer and cook, covered, until meat and vegetables are tender, about 35 to 45 minutes.
5. Meanwhile, finely mince the reserved onion. Place in a small bowl and stir in remaining topping ingredients. Set aside.
6. When chili is done, ladle into bowl and offer topping to spoon onto each serving.

Nutrition Information
Per serving: 252 calories (26% calories from fat), 31 g protein, 8 g total fat (3.0 g saturated fat), 17 g carbohydrate, 4 g dietary fiber, 75 mg cholesterol, 147 mg sodium
Diabetic exchanges: 3 1/2 lean protein, 1 carbohydrate (3 vegetable)

December 2, 2012	#6
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	*-- Diabetic Recipe --* 3-Alarm Chili Servings: 4 Prep time: 15 minutes Cook time: 1 hour Total: 1 hour 15 minutes *Ingredients* 1 pound top sirloin, coarsely ground 1 medium white onion, 6 ounces, chopped 1 large clove garlic, minced 1 medium red bell pepper, 6 ounces, seeded and chopped 3 tablespoons chili powder 1/2 tablespoon ground cumin 1 teaspoon crushed dried oregano 1 14 1/2-ounce no salt added crushed tomatoes 1/2 cup low-sodium canned beef broth 1/2 cup plain non-fat yogurt 2 tablespoons minced fresh cilantro 1/4 teaspoon cayenne pepper salt (to taste) freshly ground pepper (to taste) *Directions* 1. Put the ground sirloin in a Dutch oven or large saucepan over medium heat. Cook, stirring, until beef is no longer pink. Drain off any fat or juices. 2. Measure 2 tablespoons of the onion; set aside. 3. Put remaining onion, garlic, and bell pepper into the pot and cook, stirring, for 5 minutes. Stir in chili powder, cumin, oregano, tomatoes with their liquid, and beef broth. 4. Lower heat to simmer and cook, covered, until meat and vegetables are tender, about 35 to 45 minutes. 5. Meanwhile, finely mince the reserved onion. Place in a small bowl and stir in remaining topping ingredients. Set aside. 6. When chili is done, ladle into bowl and offer topping to spoon onto each serving. Nutrition Information Per serving: 252 calories (26% calories from fat), 31 g protein, 8 g total fat (3.0 g saturated fat), 17 g carbohydrate, 4 g dietary fiber, 75 mg cholesterol, 147 mg sodium Diabetic exchanges: 3 1/2 lean protein, 1 carbohydrate (3 vegetable)