Serves: 8
Total Calories: 174

1 cup pinto bean, dried
1 pound ground beef, lean
1 onion (large) chopped
2 cloves garlic, pressed or minced
2 tablespoons chili powder
1 teaspoon paprika
1/4 teaspoon cloves, ground
1/2 teaspoon cumin, ground
1/2 teaspoon coriander, ground
1/2 teaspoon oregano leaves
1/2 teaspoon basil leaves
1 (8-ounce) can tomato sauce
1 (16-ounce) can tomato
1 cup chicken stock or beef stock, homemade
1 cup green bell pepper, diced
1 cup carrot, grated
1 cup celery, diced

These are sneaky vegetables, the kind your kids hardly notice. They add nutrition and fiber while playing second fiddle to the meat and beans.
1. Cook beans in water to cover for 1 hour or until just tender. Drain and set aside.
2. Saute beef, onion, and garlic for 10 minutes. Drain off all fat.
3. Add seasonings, tomato sauce, tomatoes, and stock and simmer for 1 hour. Add more stock if necessary.
4. Add green pepper, carrots, and celery and cook, covered, for 20 minutes, until tender. Add beans and heat for 10 minutes.

Food exchanges per 1-cup serving: 1 BREAD, 2 lean MEAT, 2 VEGETABLE

Nutritional Facts:

Serves: 8
Total Calories: 174
Calories from Fat: 26

More Recipes from the The Kids, Food and Diabetes Family Cookbook Cookbook:
Baked Beans
Baked Macaroni and Cheese
Chili Deluxe with Vegetables
Coleslaw
Corn Chowder
Egg Drop Soup
German Potato Salad
Greek Lemon Soup
Lentil Soup
Manhattan Clam Chowder
Matzo Ball Soup
Matzo Balls
Minestrone
Mini Pizzas
Navy Bean Soup
New Potato Salad
Open-Faced Tuna Melts
Pita Pockets
Potato and Turnip Soup
Sloppy Joes
Special Fruited Coleslaw
Split Pea Soup
Turkey Chili
Vegetable Soup
Vegetable-Beef Soup