1 medium onion, chopped
1 green bell pepper, chopped
1 teaspoon olive oil
1 15 ounce can pinto beans, rinsed, drained
1 14 ounce can reduced sodium diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon dried oregano leaves
1 teaspoon unsweetened cocoa
1/2 cup acini de pepe, cooked, warm
1/4 cup chopped cilantro
salt and pepper to taste
3/4 cup shredded Monterey Jack cheese
Saute onion and bell pepper in oil in large saucepan until tender. Stir in beans, tomatoes and liquid, chili powder, oregano and cocoa. Heat to boiling; reduce heat and simmer, covered, 10 minutes. Stir in acini de pepe and cilantro; season to taste with salt and pepper. Serve in bowls; top with cheese. 4 servings.
Nutritional information per serving:
calories: 275, fat: 9.2 g, cholesterol: 18.9 g, sodium: 461 mg, protein: 14 g, carbohydrate: 36 g
Diabetic Exchanges: 1 vegetable, 2 bread, 1 meat, 1 fat
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