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Two-Bean Chili with Avocado

Makes: 4 to 5 servings Yield: 5-1/2 cups
Prep 15 mins Cook 28 mins
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

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,
  • cal. (kcal) 325,
  • Fat, total (g) 10,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 50,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 15,
  • sugar (g) 9,
  • pro. (g) 14,
  • vit. A (IU) 486,
  • vit. C (mg) 35,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 101,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 985,
  • Potassium (mg) 820,
  • calcium (mg) 202,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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