This bean chili goes with just about anything, from sliced mango to mixed greens.
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- Yields:
- 1
Ingredients
- 1 1/2 c. chopped bell pepper (any color)
- 5 1/2 c. sliced white mushrooms
- 1 c. chopped onion
- 1 tbsp. olive oil
- 2 garlic cloves
- 1 tbsp. chili powder
- 1 tsp. chopped canned chipotle chile in adobo
- 1/2 tsp. cumin
- 1 15.5-ounce can low-sodium black beans
- 1 c. canned no-salt-added diced tomatoes
- 2 tbsp. Chopped cilantro
Toppings
- 1/3 c. sliced mango
- 1 tsp. pumpkin seeds
- lime wedge
Directions
- Step 1Cook chopped bell pepper and white mushrooms with chopped onion in olive oil in a pot over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
- Step 2Add garlic cloves (finely chopped), chili powder, chopped canned chipotle chile in adobo, and cumin and cook, 1 minute.
- Step 3Stir in one can low-sodium black beans and canned no-salt-added diced tomatoes.
- Step 4Simmer until flavors develop, about 10 minutes. Let cool, then sprinkle with chopped cilantro.
- Step 5Garnish with chopped mango, pumpkin seeds, and a lime wedge.
This recipe originally appeared in the January/February 2017 issue of Dr. Oz The Good Life.
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