MONTEREY CHILI ACINI DE PEPE

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> MONTEREY CHILI ACINI DE PEPE

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> Yield: 4 servings

> Source: " 1,001 Recipes For People with Diabetes " by Surrey Books

> Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

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> INGREDIENTS

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> - 1 medium onion, chopped

> - 1 green bell pepper, chopped

> - 1 teaspoon olive oil

> - 1 can (15 ounces) pinto beans, rinsed, drained

> - 1 can (14 ounces) reduced-sodium diced tomatoes, undrained

> - 1 tablespoon chili powder

> - 1 teaspoon dried oregano leaves

> - 1 teaspoon unsweetened cocoa

> - 1/2 cup acini de pepe, cooked, warm

> - 1/4 cup chopped cilantro

> - Salt and pepper, to taste

> - 3/4 cup (3 ounces) shredded Monterey Jack cheese

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> DIRECTIONS

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> Saute onion and bell pepper in oil in large saucepan until

> tender. Stir in beans, tomatoes and liquid, chili powder,

> oregano, and cocoa. Heat to boiling; reduce heat and simmer,

> covered, 10 minutes. Stir in acini de pepe and cilantro; season

> to taste with salt and pepper. Serve in bowls; top with cheese.

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> Nutritional Information Per Serving (1/4 of recipe):

> Calories: 275, Fat: 9.2 g, Cholesterol: 18.9 g,

> Sodium: 461 mg, Protein: 14 g, Carbohydrate: 36 g

> Diabetic Exchanges: 1 Vegetable, 2 Bread, 1 Meat, 1 Fat

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