Winter-Bustin' White Chili for Diabetics

and the rest of us, too. It sounds soooooooooo good.

Diabetics should not eliminate all carbohydrates from their diets. They need to eat foods from all the food groups or a problem known as hypoglycemia can develop. Diabetes is a problem with high blood sugar, and hypoglycemia is a problem with low blood sugar. Both have undesirable consequences if not managed properly.

So, you will probably be thrilled to know that diabetics don't have to miss out on a steaming bowl of chili on a cold winter day or night. The right kind of chili can give a diabetic a good dose of the right kind of carbohydrates, the kind that comes from vegetables and dried beans. Also, the nutrition they need from low-fat protein that is found in lean cuts of chicken, beef and pork.

Here is a great recipe for chili that will warm the body and soul of a diabetic. Of course, it contains green chiles as well as many other wonderful ingredients. Take a look.

Ingredients:
1 pound of dried navy or Great Northern beans, rinsed

12 ounces mild lean Italian sausage, casings removed

1 cup chopped onion

1 cup chopped celery

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano leaves

1/4 teaspoon hot pepper sauce

3 garlic cloves, minced

2 teaspoons low-sodium chicken bouillon granules

3 cups cooked, chopped chicken or turkey

1 (4 ounce) can chopped green chiles, drained

Coarsely ground black pepper

1 cup freshly grated Parmesan cheese

Instructions:
1. Bring 8 cups of water to a boil in a Dutch oven. Add beans and return to a boil. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat and let stand, covered, for 1 hour. Drain, and set beans aside.

2. Return Dutch oven to high heat: add sausage and cook until browned, breaking up large pieces while cooking. Transfer sausage to a bowl and refrigerate until needed.

3. Reduce heat to medium-high. Add onion, celery, cumin, oregano and hot pepper sauce. Cook 5 minutes, stirring constantly. Add garlic; cook 1 minute, stirring.

4. Reduce heat to low. Add 5 cups water and bouillon to pan. Add beans, sausage, chicken and green chiles. Cover and cook 1 1/2 to 2 hours. Check water level every 30 minutes and add more if necessary. Season with black pepper. Ladle into chili bowls and sprinkle 2 tablespoons cheese on top of each serving. Serves 8.

Doesn't that sound great! Thanks to Mike and Melinda Rhodes from Illinois for this recipe. You know they are always looking for something warm to eat in the winter, especially right now when it's about zero degrees up there.