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Two-Bean Chili with Avocado
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,
- Calories 325,
- Protein (gm) 14,
- Carbohydrate (gm) 50,
- Fat, total (gm) 10,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 15,
- Sugar, total (gm) 9,
- Vitamin A (IU) 486,
- Vitamin C (mg) 35,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 101,
- Sodium (mg) 985,
- Potassium (mg) 820,
- Calcium (DV %) 202,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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