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Black bean chili
2
- Extra virgin olive oil, garlic infused for added flavor, 1½ tbsp(s)
- Red onion, raw, ½ cup, chopped
- Chipotle chili powder, 1 tsp(s)
- Paprika, 1 tsp(s), smoked
- Tomato paste, 1 tbsp(s), no-added-salt
- Zucchini, 1 medium, chopped
- Tomato, 2 medium, whole, chopped
- Black beans, low-sodium, 1 cup(s), drained, rinsed
- Black pepper, 1 dash(es)
Method
Heat oil in a medium saucepan over medium-high heat.
Add onion, chili powder, and paprika. Cook, stirring occasionally, for 3 minutes or until onion starts to soften.
Stir in tomato paste. Cook, stirring constantly, for 2 minutes or until starting to stick to base of pan.
Stir in zucchini, tomatoes, beans and 1 cup of water. Reduce heat to medium. Simmer, partially covered and stirring occassionally, for 15 minutes or until vegetables are very tender and sauce reduced. Season with black pepper.
TIP: Top with cilantro leaves if desired.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
2.4 |
|
F
|
0 |
|
C
|
0 |
|
PD
|
1 |
|
Ft
|
2 |
|
S
|
0 |
Nutrition Facts
| Calories | 270 |
| Total Fat | 11.8 g |
| - Saturated Fat | 1.7 g |
| Cholesterol | 0 mg |
| Sodium | 209 mg |
| Total Carbohydrate | 34.3 g |
| - Dietary Fiber | 12.6 g |
| - Total Sugars | 8.8 g |
| -- Added Sugars | 0 g |
| Protein | 10.7 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!