High-Fiber Bean Chili
A delicious and heart-healthy bean chili recipe packed with fiber and plant-based proteins to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Avocado slices, for serving
Instructions
In a large pot, heat olive oil over medium heat. Add onion, garlic, red bell pepper, and jalapeno pepper. Cook until vegetables are softened, about 5 minutes.
Add black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
Bring the chili to a simmer, then reduce heat to low. Cover and let it cook for 30 minutes, stirring occasionally.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and avocado slices.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 12 |
| Carbs (g) | 35 |
| Fiber (g) | 10 |
| Sugar (g) | 5 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |