Kick up the spice with this amazing smoky, vegetarian chili. Loaded with nutrients, this stick-to-your-ribs meal is a great lunch or dinner for anyone following a diabetic diet. And it’s even better reheated the next day! You can find this and other delicious diabetic diet recipes in my Reversing Diabetes Cookbook. Enjoy!
Recipe for Chipotle Chili
Serves 6 (8 cups)
1 teaspoon extra-virgin olive oil
1 onion, chopped
1 clove garlic, peeled and minced
1 cup celery, chopped
1 cup carrots, chopped
1 cup green bell pepper, chopped
½ cup ripe olives, sliced
2 chipotle chiles canned in adobo sauce, chopped, plus a little sauce (more or less to taste—they’re very hot)
1 (14.5-ounce) can low-sodium tomatoes with juice, chopped
1/3 cup tomato paste
1 (15-ounce) can kidney beans, rinsed and drained
1 (12-ounce) bottle or can of beer or 1 ½ cups of water
1 ½ cups water
2 tablespoons chili powder
½ teaspoon ground cumin
Heat olive oil in a large, heavy saucepan or Dutch oven over medium heat. Add onion, garlic, celery, carrots, and green pepper. Sauté for 10 minutes, stirring often.
Add olives, chilies, tomatoes, tomato paste, beans, beer, water, and spices. Stir well. Bring to a boil, reduce heat, and simmer for a minimum of one hour, stirring occasionally and adding more water, if necessary.
Chili may be cooked for up to four hours, if you have the time. The longer you cook it, the better the flavor. In fact, chili is even better reheated the next day.
Enjoy your chipotle chili!
Nutritional information per serving: calories 160; total fat 3 grams; cholesterol 0 mg; sodium 307 mg; carbs 26 grams; fiber 8 grams; protein 7 grams.