Two-Bean Chili with Avocado | Recipe Finder

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1serving
43minutes

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Source: www.kitchendaily.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Lipids, Carbohydrates, Cellulose
Vitamins	B₁, B₂, B₃, B₆, H, C, P
Minerals	Zinc, Copper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

1 large onion, chopped
2 tsp. dried oregano, crushed
2 tsp. canola or olive oil
2 14 1/2-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

Instructions Jump to Ingredients ↑

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).

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