• Serves
    8
  • 161
    Calories

Dietician's Tip: If you can't find Fresno peppers, you can use jalapeno peppers instead.

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 ground cumin
  • 1 tablespoon chipotle pepper (or smoked paprika)
  • 1 tablespoon ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon dried 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 2 cups

  • Calories 161
  • Cholesterol 0 mg
  • Monounsaturated fat 1 g
  • Saturated fat Trace
  • Sodium 116 mg
  • Total carbohydrate 31 g
  • Dietary fiber 10 g
  • Protein 7 g
  • Serving size About 2 cups
  • Total fat 1 g
  • Nuts, seeds and dry beans 1
  • Vegetables 3
  • Protein and dairy 1
  • Vegetables 2
  • Meat and meat substitutes 1/2
  • Nonstarchy vegetables 3
  • Starches 1
Last Updated: 04-20-2019
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