This is my diabetic chili recipe. There are a couple of things about this recipe that are unusual. However, I think you will agree that the changes are worth while.
First, I use sirloin for the meat. Sirloin is somewhat expensive compared with stew beef, that many people use for chili recipes. However, I really like getting very lean meat to keep the fat content down.
Second, I use dry beans and not canned beans. Is this a pain in the butt? You bet cha! However, next time you are in the grocery store, take a look at the sodium content of a can of beans. Most cans are 2-4 servings, so multiply the amount of sodium listed accordingly. I was blown away. While it takes a little more preparation, you will notice the beans taste much better and your body will appreciate less sodium. Also, using dry beans and soaking them helps reduce the gas producing properties of the beans.
Please Note: The recipe calls for 1/2 cup of dry beans. This assumes that the final yield will be 2 cups after soaking and cooking. Please adjust the amount you use depending upon the packages directions.
The nutritional content above is approximate, per serving. This diabetic chili recipe is based on 5 servings. Also, check out the dietary fiber content. Awesome!
If you want, substitute 1 pound of 95% lean ground sirloin. It tastes great and is a little lower in calories, fat, sodium and protein.