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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.