Two-Bean Chili with Avocado
From: Better Homes and GardensLoaded with protein, fiber, healthy fat, and lycopene, you'll forget how good this chili is for you because it's so delicious.
Servings: Makes 5-1/2 cups
Prep: 15 mins
Total: 43 mins
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Ingredients
1 large onion, chopped
2 tsp. dried oregano, crushed
2 tsp. canola or olive oil
2 14.5-oz. cans diced tomatoes, undrained
1 15-oz. can black or kidney beans, rinsed and drained
1 15-oz. 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
Calories 325, Total Fat 10 g, Saturated Fat 1 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 2 g, Cholesterol 0 mg, Sodium 985 mg, Carbohydrate 50 g, Total Sugar 9 g, Fiber 15 g, Protein 14 g. Daily Values: Vitamin C 60%, Calcium 20%, Iron 26%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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