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 Avocados
Prep Time:
15 mins
Cook Time:
28 mins
Total Time:
43 mins
5-1/2 cups


  • 1 large onion, chopped

  • 2 teaspoon dried oregano, crushed

  • 2 teaspoon canola or olive oil

  • 2 14.5 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

  • ½ cup salsa (preferably guajillo chile salsa)

  • 1 medium ripe avocado, peeled, seeded, and diced

  • ¼ cup snipped fresh cilantro


  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 (per serving)

325 Calories
10g Fat
50g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 325
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 5%
Sodium 985mg 43%
Total Carbohydrate 50g 18%
Total Sugars 9g
Protein 14g
Vitamin C 35.4mg 177%
Calcium 201.9mg 16%
Iron 4.7mg 26%
Potassium 820mg 17%
Folate, total 100.8mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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