Chili as soup...

Is chili considered a soup? Well, for the sake of this month's theme it is. A soup...or maybe a stew. Whichever category it falls into, chili is still one of the best dishes to serve when the weather is...well, chilly. This recipe comes from the pages of Taste of Home, a wonderful magazine I have subscribed to for sometime now. It was printed in their Feb/Mar 1995 issue and was sent in by Jean Ward of Montgomery, Texas. (I have to give credit where credit is due.) Enjoy!

Quick Chili (Yields 4 servings)

• 1 pound ground beef
• 1 can (10 ¾ oz) condensed tomato soup, undiluted
• 1 can (15 oz) chili beans with gravy, undrained
• 2 to 3 teaspoons chili powder
• ½ cup water, optional

In a saucepan, brown the ground beef and drain. Add soup, beans and chili powder. Reduce heat. Cover and simmer for 20 minutes. Add water if you wish to have a thinner soup. Diabetic Exchanges: (one serving prepared with lean ground beef and low-sodium, low-fat tomato soup) 3 meat, 1 ½ starch

Nutritional Exchanges: 344 calories, 341mg sodium, 108mg cholesterol, 24gm carbs, 31gm protein, 5gm fat

*Food for thought: A sense of humor is like a needle and thread. It will patch up many things.*

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