1 tablespoon chili powder 
1 tablespoon ground cumin 
3/4 pound beef for stew, cut into 1-inch pieces 
Nonstick cooking spray 
1 can (about 14 ounces) fat-free reduced-sodium beef broth 
1 tablespoon minced canned chipotle chilies in adobo sauce, or to taste 
1 can (14-1/2 ounces) diced tomatoes, un-drained 
1 large green bell pepper or 2 poblano chili peppers, cut into 1/2-inch pieces 
2 cans (16 ounces each) pinto or red beans, rinsed and drained 
Chopped fresh cilantro (optional) 

Combine chili powder and cumin in medium bowl
Add beef and toss to coat
Coat large saucepan or Dutch oven with cooking spray; heat over medium heat
Add beef; cook 5 minutes, stirring occasionally
Add beef broth and chipotle chilies with sauce; bring to a boil
Reduce heat; cover and simmer 1 hour 15 minutes or until beef is very tender
With slotted spoon, transfer beef to carving board, leaving juices in saucepan
Using two forks, shred beef
Return beef to saucepan; add tomatoes with juice and bell pepper
Bring to a boil; stir in beans
Simmer, uncovered, 20 minutes or until bell pepper is tender
Garnish with cilantro, if desired

Food exchange per serving 2 Starch 2 Meat
Calories 245 Calories from Fat 16 % Total Fat 4 g Saturated Fat 1 g 
Cholesterol 35 mg Carbohydrate 28 g Fiber 8 g Protein 24 g Sodium 679 mg

Courtesy Diabetic Cooking

Serves 6