Difference between revisions of "Poblano Veal Chili"
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* 1 [[poblano chile]], chopped | * 1 [[poblano chile]], chopped | ||
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# Cook veal in large saucepan until crumbly and no longer pink, stirring often; drain fat. | # Cook veal in large saucepan until crumbly and no longer pink, stirring often; drain fat. | ||
# Add onion and celery and saute until tender. | # Add onion and celery and saute until tender. | ||
Latest revision as of 16:19, 11 July 2012
Description
- Source: 1,001 Recipes For People with Diabetes by Surrey Books
- Yield: 4 servings
Ingredients
- 1 lb ground lean veal
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1 can (15 oz) reduced-sodium crushed tomatoes
- 1 can (15 oz) Great Northern beans, rinsed, drained
- ½ - 1 pkg (1¼oz size) chili seasoning mix
- 1 poblano chile, chopped
Procedures
- Cook veal in large saucepan until crumbly and no longer pink, stirring often; drain fat.
- Add onion and celery and saute until tender.
- Stir in tomatoes, beans, seasoning mix, and poblano chili.
- Heat to boiling; simmer, covered, 15 minutes.
Nutritional information
Per serving (¼ of recipe):
- 282 Calories | 6.1g Fat | 99.5mg Cholesterol | 659mg Sodium | 34.5g Protein | 26.4g Carbs
- Diabetic Exchanges: 2 Bread | 3 Meat
References
- ↑ "Healthy Recipes for Diabetic Friends Y-Group" http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/
