Chipotle Chili, Diabetic Friendly

Using no-salt-added tomatoes and rinsing the beans and hominy helps cut sodium levels in this high fiber, smoky-tasting chili recipe. I originally found this in Diabetic Living.

• Ready In: 28 mins
• Serves: 4

Ingredients

• 8  ounces lean ground beef or 8  ounces  uncooked ground chicken or 8  ounces turkey breast
• 1  cup  chopped onion
• 1 1⁄2 teaspoons ground cumin
• 1⁄2 teaspoon dried oregano, crushed
• 1 -2  teaspoon  chopped canned chipotle chile peppers in adobo sauce
• 2 (14 1/2ounce) cans stewed tomatoes, undrained
• 1 (15 ounce) can  red beans, rinsed and drained
• 1 (15 ounce) can yellow hominy, rinsed and drained
• 1  small bell pepper, chopped (green or red)
• 1⁄2 cup water
• 1⁄2 cup  shredded cheddar cheese (optional)

Directions

1. In large saucepan, cook ground beef and onion over medium heat until brown. Drain off fat.
2. Stir in cumin and oregano; cook for 1 minute more. Add chipotle peppers, tomatoes, red beans, hominy, sweet pepper, and the water.
3. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Top each serving with cheese.