Two-Bean Chili with Avocado

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Published on Midwest Living (http://www.midwestliving.com)

Two-Bean Chili with Avocado

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Makes: 4 to 5 servings
Yield: 5-1/2 cups
Prep 15 mins
Cook 28 mins

Ingredients

1 large onion, chopped
2 teaspoons dried oregano, crushed
2 teaspoons canola or olive oil
2 14 1/2 - ounce can diced tomatoes, undrained
1 15 - ounce can black or kidney beans, rinsed and drained
1 15 - ounce can pinto beans, rinsed and drained
1/2 cup salsa (preferably guajillo chile salsa)
1 medium ripe avocado, peeled, seeded, and diced
1/4 cup snipped fresh cilantro

Directions

In a large saucepan cook onion and oregano in hot oil over medium-high heat for 3 minutes, or until tender. Stir in undrained tomatoes, beans, and salsa. Bring to boiling; reduce heat. Simmer, uncovered, about 25 minutes. To serve, top with avocado and snipped cilantro. Makes 5-1/2 cups (4 to 5 servings).

Nutrition Facts

(Two-Bean Chili with Avocado)

Servings Per Recipe 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, iron (mg) 5, vit. A (IU) 486, Potassium (mg) 820, vit. C (mg) 35, calcium (mg) 202, Folate (µg) 101, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 15, sugar (g) 9, carb. (g) 50, Fat, total (g) 10, sat. fat (g) 1, sodium (mg) 985, cal. (kcal) 325, pro. (g) 14

Source URL (retrieved on May 22, 2013): http://www.midwestliving.com/recipe/soups/two-bean-chili-with-avocado/

Links:
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