Not only is this dish ready to eat in 30 minutes, but it’s also diabetes-friendly. Though this recipe uses no-salt-added ingredients, the onion soup mix and hot sauce kick up the flavor. Serve with a side of whole-wheat toast.
Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat and next 3 ingredients; cook until meat is browned, stirring until it crumbles. Drain.
Return mixture to pan; add tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. To serve, ladle chili into bowls; top each with 1 tablespoon cheese.
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