If you can't find Fresno peppers, you can substitute jalapeno peppers in this recipe.

Serves 8

Ingredients:

  • 2 cups diced onion
  • 1 cup diced celery
  • 1 cup diced bell pepper
  • 2 cloves garlic, minced
  • 2 tablespoons water
  • 2 Fresno peppers, diced
  • 2 quarts crushed tomatoes (no salt added)
  • 2 cups cooked pinto beans (no salt added; if canned, rinse under water)
  • 2 tablespoons cumin
  • 1 tablespoon chipotle pepper
  • 1 tablespoon black pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon oregano

Directions:

In a stockpot over low heat, cook onion, celery, bell pepper and garlic in 2 tablespoons of water until onions become translucent, about 10 minutes.

Add the remaining ingredients. Cover and simmer for 1-2 hours, stirring occasionally. If chili becomes too thick, thin with a little water.

Nutritional Analysis (per serving)

Serving size: About 1 1/2 cups
  • Total carbohydrate: 34 g
  • Dietary fiber: 9 g
  • Sodium: 79 mg
  • Saturated fat: trace
  • Monounsaturated fat: 1 g
  • Total fat: 1 g
  • Cholesterol: 0 mg
  • Protein: 7 g
  • Calories: 178
  • Nuts seeds and dry beans: 1
  • Vegetables: 4
  • Protein and dairy: 1
  • Vegetables: 3
  • Meat and meat substitutes: 1/2
  • Nonstarchy vegetables: 4
  • Starches: 1
Last Updated: 2013-04-02
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