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Quick Chili
Source: Food Stamp Nutrition Connection

A high fiber recipe.

Rating:
Prep Time: 5 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 229.2
Total Carbs 22.6 g
Dietary Fiber 7.8 g
Sugars 3.3 g
Total Fat 6.9 g
Saturated Fat 2.6 g
Unsaturated Fat 0.2 g
Potassium 220.8 mg
Protein 19.9 g
Sodium 309.2 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 2 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. Thoroughly cook ground beef in skillet until browned (160 degrees). Be sure all pink color is gone from meat and juices.
  2. Drain off fat into container.
  3. Stir in kidney beans with liquid, tomato sauce, onion, and chili powder.
  4. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
  5. Refrigerate or freeze leftovers within 2 hours of cooking. Use refrigerated leftovers within 4 days.

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