Nutrients Per Serving (with 1 tortilla)
Protein: 17.4 grams
Fat: 5.7 grams
Saturated Fat: 0.8 grams
Monounsat Fat: 3.5 grams
Polyunsat Fat: 0.8 grams
Carbohydrate: 62.1 grams
Fiber: 20.6 grams
Cholesterol: 0.0 mg
Vitamin A: 737.5 IU
Vitamin E: 1.3 mg/IU
Vitamin C: 25.0 mg
Calcium: 140.3 mg
Magnesium: 117.9 mg
This is a hearty chili recipe that allows you to experiment with different levels of heat intensity!
Food as Medicine
Some studies indicate that capsaicin, a compound in chili peppers, may enhance the metabolism of fat. Red chili peppers also have been shown to reduce cholesterol and triglyceride levels.
7 1/2 cups cooked beans, like pintos, anasazi, adzuki or kidney (roughly four 15-ounce cans or 1 pound dried beans, cooked)
2 tablespoons extra-virgin olive oil
2 large onions, diced
1 dried or canned chipotle pepper
1 tablespoon mild red New Mexican chile powder, or to taste
1 tablespoon dried whole oregano
1 tablespoon ground cumin
1/2 teaspoon allspice
1 large can (28 ounces) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt and pepper, to taste
Chopped raw onion
- Drain beans in a colander.
- Heat oil in a large Dutch oven or saucepan.
- Add the onions and sauté over medium heat until they are soft and golden.
- Crush the chipotle pepper if using dried, or mince if using canned.
- Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions.
- Cook for 2 minutes.
- Add the garlic and cook for an additional 20 seconds.
- Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.
- Add salt and pepper to taste, and more chile if you want a hotter dish.
- Serve in bowls with warm tortillas.
- Garnish with chopped raw onion, chopped tomato and shredded lettuce.