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Two-Bean Chili with Avocado
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).
This chili sounds delicious. What would be better? If your magazine would listfor all recipes, the calories and especially the carbohydrates for us Diabetics!!!
1/4/2012 09:59:17 AM Report Abuse