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Monterey Chili Acini de Pepe (diabetic)




Source of Recipe


"1,001 Recipes For People with Diabetes" by Surrey Books


List of Ingredients




- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 teaspoon olive oil
- 1 can (15 ounces) pinto beans, rinsed, drained
- 1 can (14 ounces) reduced-sodium diced tomatoes, undrained
- 1 tablespoon chili powder
- 1 teaspoon dried oregano leaves
- 1 teaspoon unsweetened cocoa
- 1/2 cup acini de pepe, cooked, warm
- 1/4 cup chopped cilantro
- Salt and pepper, to taste
- 3/4 cup (3 ounces) shredded Monterey Jack cheese

Recipe



Saute onion and bell pepper in oil in large saucepan until tender. Stir in beans, tomatoes and liquid, chili powder,
oregano, and cocoa. Heat to boiling; reduce heat and simmer, covered, 10 minutes. Stir in acini de pepe and cilantro; season to taste with salt and pepper. Serve in bowls; top with cheese.

Nutritional Information Per Serving (1/4 of recipe): Calories: 275, Fat: 9.2 g, Cholesterol: 18.9 g,
Sodium: 461 mg, Protein: 14 g, Carbohydrate: 36 g Diabetic Exchanges: 1 Vegetable, 2 Bread, 1 Meat, 1 Fat