- 1/2 pound ground beef
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 can (10 ounces) diced tomatoes and green chilies
- 1 can (8 ounces) tomato sauce
- 3/4 cup canned pinto beans, rinsed and drained
- 2-1/2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, optional
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in the tomatoes, tomato sauce, beans, chili powder, oregano, salt if desired, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
1-1/3 cups: 357 calories, 12g fat (4g saturated fat), 41mg cholesterol, 1247mg sodium, 34g carbohydrate (0 sugars, 10g fiber), 31g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 starch.