Diabetic Recipes for Lunch Part 3

Hey Folks,

Awesome post below on one “Veggie Chili”  written by MyFoodAdvisor . I found this on the Diabetes.org and I’m reprinting the whole thing here for your convenience.

This Recipe Serves 8
1 tablespoon canola oil
1 medium onion, chopped
4 carrots, sliced
1 green bell pepper, chopped
1 zucchini, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1, 16-ounce can kidney beans, rinsed and drained
1, 16-ounce can black beans, rinsed and drained
1, 15-ounce can tomato sauce
2, 14.5-ounce cans no-salt-added diced tomatoes in juice
1.     Heat oil in a large soup pot over medium-high heat.
2.     Add onion and carrots and sauté 5 minutes. Add green pepper and zucchini and sauté another 2 minutes.
3.     Add garlic and sauté 30 seconds. Add chili powder and all remaining ingredients; bring to a boil.
4.     Cover, reduce heat, and simmer 30-35 minutes or until the vegetables are tender.
From Healthy Calendar Diabetic Cooking by Lara Rondinelli & Jennifer Bucko

Did anyone else out there have tried this recipe? Share your results with me in the comments below.


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