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Cali-Florida Chili

Ingredients


Directions

  1. Sprinkle 1/2 teaspoon peppercorns in a medium non-stick skillet; add chicken and saute until pieces are lightly browned.
  2. Combine fresh and dried tomatoes, wine, chilies, and chili powder in large saucepan; stir in chicken. Heat to boiling; reduce heat and simmer, covered, 6 minutes. Uncover and simmer until slightly thickened, about 5 minutes.
  3. Stir in avocado, sunflower seeds, and remaining 1/2 teaspoon peppercorns. Season to taste with salt. Spoon into bowl; sprinkle with basil.


Nutritional Information Per Serving:


Calories: 258
Fat: 9.2 grams
Sodium: 272 miligrams
Cholesterol: 46 miligrams
Protein: 21.5 grams
Carbohydrates: 20 grams

Diabetic Exchanges

4 Vegetable, 2 Meat, 1 Fat


Source: 1,001 Recipes For People with Diabetes