Diabetes Recipes

Rhubarb Chili

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Rhubarb Chili
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Nutrition Facts

Makes: 8 Serving(s)


Amount Per Serving


Calories: 220


Total Fat: 2.5g


Saturated Fat: 0g


Cholesterol: 0mg


Total Carbohyrdates: 41g


Dietary Fiber: 12g


Sugars: 9g


Protein: 11g


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About

Make this for: Lunch

Category: Soups & Stews

This Recipe Makes: 8 Serving(s)

Summary

According to the Old Farmer’s Almanac, the leaves of the plant are poisonous, do not eat them. This rhubarb recipe from the “Farmer’ Market Favorite Recipes Cookbook” published by Cornell Cooperative Extension Saratoga County, New York edited by Diane Whitten. Their website is www.ccesaratoga.org.

What you'll need

  • 2 lb tomatoes (about 3 cups)
  • 1 large onion, diced
  • 2 small garlic cloves minced
  • 1 tbsp. olive oil
  • 3 cup low sodium vegetable broth
  • 1/3 cup raisins
  • 1 tbsp. chili powder
  • 1/8 tsp. allspice
  • 2 cup rhubarb diced
  • 30 oz black beans (cooked from raw without salt)

Instructions

  • Step 1
    To prepare tomatoes blanch, remove skin and chop. In a large saucepan on medium heat. saute onions and garlic with olive oil. Drain fat, if necessary. Add broth, blanched tomatoes, raisins, chili powder and allspice. Bring to a boil, reduce heat and simmer for 20 minutes. Stir in rhubarb and black beans and simmer for another 20 minutes.
  • Step 2
    NOTE: This recipe is high in fiber, low fat, low cholesterol, high in vitamin C, high in iron, good source of calcium.)

Diabetic Exchanges

  • Starch: 1 1/2
  • Fruit: 1/2
  • Meat/Meat Substitutes: Very Lean: 1