- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Deep, Dark and Stout Chili




  1. Heat 1 Tbsp (15 mL) canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.
  2. Meanwhile, in a saute pan heat remaining 1 Tbsp (15 mL) canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.
  3. Serve chili with choice of toppings placed in three small bowls.

Nutritional Information Per Serving:

Calories: 240
Fat: 8 grams
Saturated Fat: 1.5 grams
Fiber: 5 grams
Sodium: 480 miligrams
Cholesterol: 45 miligrams
Protein: 20 grams
Carbohydrates: 18 grams

Source: CanolaInfo