Two-Bean Chili with Avocado

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

Two-Bean Chili with Avocado Enlarge Image
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6 users rated this recipe an average rating of 4.0
Makes:
4 servings
Yields:
5-1/2 cups
Prep:
15 mins
Cook:
28 mins
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Two-Bean Chili with Avocado

Ingredients
1
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)
    Per serving:
  • 325 kcal cal.,
  • 10 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 0 mg chol.,
  • 985 mg sodium,
  • 50 g carb.,
  • 15 g fiber,
  • 9 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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