By Mayo Clinic Staff

Dietitian's tip:

If you can't find Fresno peppers, you can substitute jalapeno peppers in this recipe.

Number of servings

Serves 8

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 cumin
  10. 1 tablespoon chipotle pepper
  11. 1 tablespoon black pepper
  12. 1 tablespoon balsamic vinegar
  13. 1 tablespoon 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 1 1/2 cups

  • Total carbohydrate 34 g
  • Dietary fiber 9 g
  • Sodium 79 mg
  • Saturated fat trace
  • Total fat 1 g
  • Trans fat 0 g
  • Cholesterol 0 mg
  • Protein 7 g
  • Monounsaturated fat 1 g
  • Calories 178
  • Sugars 0 g

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

Apr. 02, 2013