Recipes for Diabetes: Chipotle Chili
Kick up the spice with this amazing smoky, vegetarian chili. Loaded with nutrients, this stick-to-your-ribs meal is great for lunch or dinner. And it’s even better reheated the next day! You can find this and other delicious recipes for diabetes in my Reversing Diabetes Cookbook. Enjoy!
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.
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.
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Meet Dr. Whitaker
For more than 30 years, Dr. Julian Whitaker has helped people regain their health with a combination of therapeutic lifestyle changes, targeted nutritional support, and other cutting-edge natural therapies. He is widely known for treating diabetes, but also routinely treats heart disease and other degenerative diseases. More About Dr. Whitaker
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