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Green Pepper Skillet Chili

Posted By Margaret G. Ritchie, Wednesday, December 7, 2016
Updated: Tuesday, November 8, 2016

Serves: 4

Serving Size: ¾ Cup



1 pound 93% lean ground beef

1 large green bell pepper, chopped (about 1 ½ cups total)

1 (14.5-ounce) can stewed no-added-salt tomatoes with liquid

1 (1.25-ounce) packet chili seasoning mix

¾ cup water



  1.  Place a large nonstick skillet over medium-high heat until hot. Coat the skillet with nonstick cooking spray, add the beef, and cook until no longer pink, stirring frequently. Set aside on a separate plate.
  2.  Recoat the skillet with nonstick cooking spray, add the peppers,  and cook 5 minutes or until the edges begin to brown, stirring frequently.
  3.  Add the remaining ingredients to the skillet and bring to a boil. Reduce the heat, cover tightly, and simmer 15 minutes or until peppers are very tender, stirring occasionally, using the back of a spoon to crush the tomatoes while cooking.
  4.  Remove from the heat and let stand 10 minutes to develop flavors.

Cook’s Tip

Be sure to use the stewed variety of tomatoes in this recipe – their sweetness cuts the acidity of the tomatoes and provides additional flavor.


 Calories 150, Fat 5.0 g, Saturated Fat 1.6 g, Carbohydrate 16g, Fiber 3g, Sugars 7g, Cholesterol 35 mg, Sodium 390 mg, Potassium 620 mg, Protein 13 g, Phosphorus 135 mg


Choices/Exchanges: ½ Carbohydrate, 2 Nonstarchy Vegetable, 1 Lean Protein, ½ Fat


From The 4-Ingredient Diabetes Cookbook by Nancy S. Hughes 

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