Diabetic-Friendly Chili Recipe
A reduced carb diabetic-friendly chili recipe for healthy living.
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Calories:
Ingredients
- 1 tbsp Canola Oil (15 ml)
- 1 1/2 lbs lean ground beef (0.7 Kg)
- 1 green bell pepper
- 1 large onion - chopped
- 28 ounce can of diced tomatoes (796 ml)
- 9 ounce can of sliced mushrooms -drained (266 ml)
- 1 cup red kidney beans - rinsed (240 ml)
- 1/2 tsp salt (2.5 ml)
- 2 cloves of minced garlic
- 1/4 tsp black pepper
- 3 tbsp chili powder (45 ml)
- 3 tbsp Walden Farms maple walnut or Maple bacon syrup (45 ml)
Instructions
- In an enamelled cast iron dutch oven add oil and heat to medium / high heat.
- Add the ground beef, crumbling it apart, with a wooden spoon.
- Add the chopped onion, garlic and chopped green pepper, to the ground beef while browning. Stir continuously to prevent burning.
- Once the meat is browned reduce the heat to low / medium before adding the rest of the ingredients.
- Add the chili powder and stir until the meat mixture is well coated.
- Stir in drained mushrooms and the rinsed kidney beans.
- Add the Walden Farms syrup and stir into the mixture.
- Add the diced tomatoes, salt and pepper and mix well.
- Bring the chili mixture to a full boil and allow to boil vigorously for 5 minutes, while stirring to prevent burning or sticking to the bottom of the pan.
- Reduce the heat and simmer for 15 minutes.
- Remove from heat and allow the chili to cool slightly. Keep the lid on the pan while cooling.
- Before serving, bring the chili mixture to a full boil again for 5 minutes, stirring continuously.
- Reduce the heat and simmer again for 15 minutes. Stir periodically to prevent sticking.
- Allow to cool with the lid on the pan.
- Repeat the boiling process 2 more times if time allows.
- When not stirring, keep the lid on the pan.
- Serve hot,
- NOTE . If the Chili needs more liquid, add water or beef broth.
