Copycat Wendy's Slow-Cooker Chili (Diabetic)

I found this recipe for Wendy's slow-cooker chili from the Jan/Feb '14 issue of Diabetes Self-Management. A dietician for the magazine modified it for the diabetic diet, and I modified it a bit more for my family. Here's the recipe. It can be doubled, but just double the exchanges when you calculate your starches and protein.

Copycat Wendy’s Slow-Cooker Chili

Serves: 4 (1 & 1/2 cups each)

·        1 pound ground beef

·        2 cups tomato juice

·        1/2 can tomato puree

·        1/2 can kidney beans

·        1/2 can black or pinto beans

·        1 small onion, chopped

·        1/2 cup diced celery

·        1/4 cup diced green bell pepper

·        1/8 cup chili powder

·        1/2 tsp cumin

·        3/4 tsp garlic powder

·        1/2 tsp salt

·        1/4 tsp pepper

·        1/4 tsp oregano

·        1/4 tsp sugar

·        1/16 tsp cayenne pepper

Brown the ground beef and drain. Place beef in a slow cooker with the remaining ingredients. Stir to mix. Cook on low for 3-4 hours.

Exchanges: 1 Starch, 1 Protein

Can be served with a baked potato, over rice, or by itself. If serving with either baked potato or rice, add 1 starch to exhanges calculations. If served with cheese or sour cream, add 1 Dairy exhange to the meal.