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

Source: Midwest Living

Gallery

Recipe Summary

prep:
15 mins
cook:
28 mins
total:
43 mins
Servings:
4
Yield:
5-1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

    Advertisement

Nutrition Facts

325 calories; fat 10g; cholesterol 0mg; saturated fat 1g; carbohydrates 50g; mono fat 6g; poly fat 2g; insoluble fiber 15g; sugars 9g; protein 14g; vitamin a 485.9IU; vitamin c 35.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.4mg; vitamin b6 0.3mg; folate 100.8mcg; vitamin b12 0mcg; sodium 985mg; potassium 820mg; calcium 201.9mg; iron 4.7mg.
Advertisement

Reviews

Advertisement