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November is National Diabetes Month.
The Virtual Potluck team has paired up with Anolon and Microplane to bring you some delicious, diabetic friendly meal ideas and to raise awareness about diabetes. Our very own Diabetic Foodie has been our guide and organizer for this very important event.
- More than 371 million people have diabetes.
- Half of people with diabetes don’t know they have it.
- Half of the people who die from diabetes are under the age of 60
- In 2012, 4.8 million people died from and 471 billion USD was spent on diabetes
Just because this White Chicken Chili is diabetic friendly, we are not sacrificing flavor here. In fact this chili was so good, my family decided it was the new favorite. I will be making it again and again. It was packed with flavor and so filling but unlike red chili we weren’t reaching for the Tums afterwards. To make the chili diabetic friendly, I used lean white meat chicken, a small amount of olive oil for sautéing the chicken and vegetables and low-sodium chicken broth. I used can beans, so I drained and rinsed them to wash off the extra sodium found in the canning liquids. I did not add any additional salt to this recipe and I thought it was plenty flavorful. If salt is not an issue in your diet, you could certainly add more to taste. I kicked up the protein level with a small amount of quinoa and I think it added in some great texture and rounded out this hearty dish. I garnished with a little cilantro and fresh tomatoes. Avocado and Greek yogurt would also make great toppings. Anolon and Microplane are generously sponsoring a fantastic giveaway on each of the Virtual Potluck Blogs. Be sure to check out each one for a fabulous diabetic friendly dish plus an amazing cookware giveaway.
- Diabetic Foodie: Quinoa, Sweet Potato & Avocado Timbale with Roasted Tomatillo Dressing
- Foodhunter’s Guide to Cusine: Chicken with Bell Peppers and Tomatoes
- Thyme in Our Kitchen: Sweet Potato and Zucchini Pancakes
- Cookistry: Turkey and Vegetable Crepes
- 30A Eats: Indian Spiced Chicken with Raita
You might also like my Smoked Chicken and Black Bean Chili!
- 2 tablespoons olive oil
- 4 chicken boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion
- 1 garlic clove, minced
- 1 jalapeño, seeded, and diced
- 2 tablespoons cumin
- 4 cups low-sodium chicken broth
- 1/2 cup quinoa (uncooked)
- 2 15 oz cans of Cannellini beans, rinsed and drained
- cilantro and fresh tomatoes for garnish
Add olive oil to a deep pan and place over medium-high heat. Add chicken breasts and cook, stirring occasionally just until the chicken is no longer pink.
While chicken is cooking julienne the onion with a Microplane Slicer or finely chop. Add onion, garlic and jalapeno to chicken and cook just until onions are translucent, stirring often.
Add chicken broth and quinoa. Bring to a boil and cook 2 minutes. Stir in Cannellini beans and lower heat to simmer and cook for 45 minutes, stirring occasionally. Can be simmered up to 2 hours.
Garnish with cilantro and fresh tomatoes.