Grab & Go Taco Chili - 26g Carbs, 6g Fiber, 7g Sugar
Yield: 5 servings
From: Quick and Easy Low-Carb Cooking by Nancy Hughes
12 oz 96% extra-lean ground beef
1 (15.5 oz) can dark kidney beans
8 ounces frozen mixed pepper stir-fry
1 (14.5 oz) no-added-salt stewed tomatoes
1 (1.25 oz) packet mild taco seasoning mix
1 tsp sugar
Place a saucepot over medium high heat until hot.
Coat pot with cooking spray, add beef, and brown
4 minutes, stirring occasionally.
Place beans and frozen pepper mixture in a colander
and run under cold water to rinse beans and thaw
peppers. Shake off excess liquid and add to beef.
Add remaining ingredients and bring to a boil.
Reduce heat, cover tightly, and simmer 30 minutes.
Nutritional Information Per Serving (1 cup):
223 Calories, 3g Fat, 38mg Cholesterol, 656mg Sodium,
26g Carbs, 6g Dietary Fiber, 7g Sugars, 22g Protein
Diabetic Exchanges: 1 Starch, 2 Lean Meat, 2 Vegetable