Spicy HOT Chili

By ADW|2017-01-06T10:15:19-05:00Updated: February 5th, 2010|Diabetes Recipes, Meat, Soups & Stews|0 Comments


  • 2 pounds stew beef, cubed into bite sized pieces
  • 1 large sweet onion
  • 2 jalapeños, seeded and minced
  • 1/2 or 4 fl oz bottled mesquite flavored liquid smoke
  • 2 heads garlic, minced
  • 1 can of diced tomatoes with jalapeños 14 1/2 ounces
  • 2 cans of chili flavored beans with jalapeños 15 oz
  • 1 can of tomato sauce with garlic and onions 14 1/2 ounces
  • 1/2 cup Splenda Brown Sugar Blend
  • Hot pepper sauce (optional)


  1. Chop onion and dice jalapeños. Set aside.
  2. Combine beef, onions, jalapeños, liquid smoke and garlic in a slow cooker.
  3. Cook on low for 6 hours.
  4. After 6 hours, add the tomatoes, chili beans, kidney beans, tomato sauce, and Splenda to the beef. Add hot pepper sauce if desired.
  5. Cook for an additional 2 hours.
  6. Taste the chili after 2 hours to determine additional Splenda or hot pepper sauce is needed.
  7. Garnish with diced jalapeños, chopped and shredded onions and cheese if desired.
  8. Serve immediately

Food Exchanges: 1 Starch, 1 Vegetable, 2 Medium-Fat Meats, 1 Fat

Nutritional Info (per serving):
Makes 12 Servings
Calories:    400
Calories from Fat:    180
Total Fat:    20g
Saturated Fat:    7g
Cholesterol:    50mg
Sodium:    810mg
Total Carbs:    35g
Dietary Fiber:    7g
Sugars:    11g
Protein:    21g

This recipe contest submission is by Kristin G. from Stow, OH. Courtesy of Splenda, Inc. Spelnda is a no-calorie sweetener made from sugar that is suitable for diabetics.

About the Author: ADW

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

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