Texican Chili


Classifications: Main Dishes

Qty Measure Ingredient


8 strips bacon, diced

2 1/2 pounds beef stew meat, cut in 1/2" cubes

2 cans (one 28 ounces, one 14-1/2 ounces)

stewed tomatoes

2 8 oz cans tomato sauce

1 16 oz can kidney beans, rinsed & drained

2 cups carrots, sliced

1 medium onion, chopped

1 cup celery, chopped

1/2 cup green pepper, chopped

1/4 cup minced fresh parsley

1 tablespoon chili powder

1 teaspoon salt, optional

1/2 teaspoon ground cumin

1/4 teaspoon pepper

Instructions: In a skillet, cook bacon until crisp. Remove to paper towel to drain. Brown beef in the drippings over medium heat; drain. Transfer to a 5-qt. slow cooker; add bacon and remaining ingredients. Cover and cook on low for 9-10 hours or until the meat is tender, stirring occasionally. Yield: 16-18 servings.



Background: Note: DIABETIC EXCHANGES: One 1-cup serving (prepared with turkey bacon, no-salt-added stewed tomatoes and tomato sauce and without salt) equals 2 lean meat, 1 starch: also, 163 calories, 242 mg sodium, 44 mg cholesterol, 12 gm carbohydrate, 16 gm protein, 6 gm fat.

Serves: 16

Food Exchanges: