Ready for a little spice to your chili? This recipe uses chipotle peppers for that kick you are hoping for! Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet cook meat, half at a time, in hot oil over medium heat. Drain off fat. Place meat in a 3-1/2- or 4-quart slow cooker (see Tip). Stir onion, sweet pepper, chipotle, undrained tomatoes, beans, beer, water, salsa, chili powder, cumin, and garlic into meat in cooker.

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  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

  • If desired, top individual servings with sour cream and cilantro.

Tips

Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

338 calories; 9.4 g total fat; 2.7 g saturated fat; 73 mg cholesterol; 607 mg sodium. 760 mg potassium; 31.8 g carbohydrates; 9 g fiber; 3 g sugar; 33.8 g protein; 637 IU vitamin a iu; 47 mg vitamin c; 16 mcg folate; 68 mg calcium; 4 mg iron; 34 mg magnesium;

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