Chicken Chili Monterey - 17g Carbs 4g Fiber
From: www.diabeticlivingonline.com
This chili recipe combines onions, celery, and carrots with
chicken and apples.
Good for Leftovers
Diabetes-Friendly
Servings: 6
Serving Size: 1 2/3 cup
1 Tbsp cooking oil
1 cup chopped onion
1 cup coarsely chopped carrots
1 cup sliced celery
1 1/3 cups chopped, tart apples
2 to 3 tsp curry powder
1/4 tsp salt
3 cups reduced-sodium chicken broth
3 cups water
1 (14 1/2 oz can) low-sodium stewed tomatoes
2 cups chopped cooked chicken or turkey
In a Dutch oven heat cooking oil over medium heat. Cook and stir
onion, carrots, and celery in hot oil about 10 minutes or until
crisp-tender. Reduce heat to medium-low; add apples, curry powder,
and salt. Cook, covered, for 5 minutes. Stir in the chicken broth,
water, and undrained tomatoes. Bring to boiling; reduce heat.
Simmer, covered, for 10 minutes. Stir in the chicken or turkey;
simmer for 10 minutes more.
Servings: 6
Serving Size: 1 2/3 cup
Nutrition per Serving:
197 Calories, 7g Total Fat, 1g Saturated Fat, 45mg Cholesterol,
517mg Sodium, 17g Carbs 4g Fiber, 17g Protein
Vitamin A (DV%)62 - Vitamin C (DV%)16 - Calcium (DV%)3 - Iron (DV%)8
Diabetic Exchanges
1 Fruit, 1 Vegetables, 2 Lean Meat, 1/2 Fat
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