Diabetes Recipes

Rhubarb Chili

0 rating(s)
Rhubarb Chili

Select a rating:

Thank You!

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

Use the drop down below to calculate the nutrition facts for this recipe based on how big or small of a portion you plan to eat. What if I eat:


Make this for: Lunch

Category: Soups & Stews

This Recipe Makes: 8 Serving(s)


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)


  • 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