1 lb. lean ground beef
2 green peppers, chopped
1 onion, chopped
1/2 c. celery, chopped
1-3 jalapeno peppers, diced
1 can (14 1/2 oz.) tomatoes
1 can (13 1/2 oz.) tomato juice
1 can (16 oz.) kidney or pinto beans, drained
1 tbsp. chili powder
1/2 tsp. garlic salt
1 bay leaf

Cook ground beef in plastic colander 3-5 minutes or until no longer pink, stirring to break apart after 3 minutes. Place next 3 ingredients in 2 quart casserole and cook on high for 5 minutes. Add jalapeno pepper, tomatoes, tomato juice, beans, seasonings and cooked beef. Cook for 9 minutes or until hot, stirring once or twice. Makes 6 servings. 1 serving = 1 1/2 bread exchange and 2 medium fat exchange.

Nutrition information per 1/6 recipe: 226 calories, 21 g pro. 20 g carbo., 7 g fat, 610 mg sodium, 814 mg potassium, 7 g fiber, 53 mg cholesterol; 3 g saturated fat, 2 g mono fat, 35 g poly fat.