By Mayo Clinic Staff

Dietitian's tip:

If you can't find Fresno peppers, you can use jalapeno peppers instead.

Number of servings

Serves 8
  1. Gluten-free
  2. Healthy-carb
  3. Weight management
  4. Low-fat
  5. Diabetes meal plan
  6. DASH diet
  7. High-fiber
  8. Heart-healthy
  9. Meatless
  10. Plant-based
  11. Low-sodium

Ingredients

  1. 2 cups diced onion
  2. 1 cup diced celery
  3. 1 cup diced bell pepper
  4. 2 cloves garlic, minced
  5. 2 tablespoons water
  6. 2 Fresno peppers, diced
  7. 2 quarts crushed tomatoes (no salt added)
  8. 2 cups cooked pinto beans (no salt added; if canned, rinse under water)
  9. 2 tablespoons ground cumin
  10. 1 tablespoon chipotle pepper (or smoked paprika)
  11. 1 tablespoon ground black pepper
  12. 1 tablespoon balsamic vinegar
  13. 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

  • Total carbohydrate 31 g
  • Dietary fiber 10 g
  • Sodium 116 mg
  • Saturated fat Trace
  • Total fat 1 g
  • Trans fat 0 g
  • Cholesterol 0 mg
  • Protein 7 g
  • Monounsaturated fat 1 g
  • Calories 161
  • Added sugars 0 g
  • Total sugars 11 g

Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.

April 20, 2019