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Scrumptious, healthy, crowd-pleasing recipes for people with diabetes and their loved ones. From the editors of Diabetic Gourmet Magazine. Only $11.53 and eligible for FREE Shipping.

Two Bean Chili Yield: Makes about 7 cups (7 servings) Ratings Not Yet Rated Read Comments Add Star Rating Add Comments Printer-Friendly Version Email This Recipe

Ingredients 2 onions, coarsely chopped 2 cloves garlic, minced 2 teaspoons canola, corn, or olive oil One 14-15 ounce can stewed tomatoes with juice 1 can or bottle beer (12 ounces) 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon hot pepper sauce, or 1 tablespoon hot salsa or picante sauce 1/4 teaspoon salt (optional) One 15-ounce can pinto beans, rinsed and drained One 15-ounce can dark red kidney beans, rinsed and drained 1 large green bell pepper, cored, seeded, and coarsely chopped Recipe Continues Below Advertisement Directions Saute the onions and garlic in oil in a large saucepan or Dutch oven until tender, about 5 minutes. Stir in the tomatoes with their liquid, the beer, chili powder, cumin, hot sauce, and salt (if desired). Simmer, uncovered, 15 minutes. Stir in the beans and green pepper; simmer, uncovered, 15 minutes longer. Calories: 173 Protein: 9 g Sodium: 238 mg Cholesterol: 0 mg Fat: 2 g Carbohydrates: 32 g Exchanges: 1-1/2 Starch, 2 Vegetable Source: The New Family Cookbook for People with Diabetes Sponsored Link Link provided below features a Diabetic Gourmet Magazine advertiser/sponsor: Offsite Sponsored Links Links provided below are not controlled by Diabetic Gourmet Magazine: