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    PRAIRIE CHILI WITH CHICKEN


    Source of Recipe


    DAILY DIABETIC RECIPE -- October 25, 2002 - Source: "1,001 Recipes For People with Diabetes" by Surrey Books

    Recipe Introduction


    Makes: 4 Servings//Nutritional Information Per Serving:
    Calories: 352, Fat: 11.5 g, Cholesterol: 70.5 mg,
    Sodium: 689 mg, Protein: 34.2 g, Carbohydrate: 28.8 g
    Diabetic Exchanges: 3 Vegetable, 1 Bread, 4 Meat



    Recipe Link: http://DailyDiabeticRecipe.com

    List of Ingredients




    - 12 ounces cooked chicken breast, shredded
    - 1 can (14 ounces) reduced-sodium stewed tomatoes, undrained
    - 1 can (15-1/2 ounces) pinto beans, rinsed, drained
    - 3/4 cup mild picante sauce
    - 2 ancho chiles, softened, chopped
    - 2 tablespoons dried onion flakes
    - 1/2 teaspoon crushed red pepper
    - 1 teaspoon paprika
    - 1 teaspoon dried parsley
    - 1 cup fresh, or canned, rinsed, drained bean sprouts
    - Salt to taste



    Recipe



    Combine all ingredients except parsley, bean sprouts, and
    salt, in large saucepan. Heat to boiling; reduce heat and
    simmer, covered, 5 minutes. Add parsley and bean sprouts.
    Season to taste with salt.


 

 

 


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