Two-Bean Chili with Avocado | Midwest Living
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Two-Bean Chili with Avocado

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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

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Loaded with protein, fiber, healthy fat, and lycopene, you'll forget how good this chili is for you because it's so delicious.

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

  1. 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

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