Almost every ingredient in this quick chili is heart-healthy. If you thoroughly rinse canned beans, you can remove up to 30 percent of the sodium. From “WomenHeart’s All Heart Family Cookbook,” by Kathy Kastan and Suzanne Banfield, serves 6.
Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 large sweet potato, peeled and cut into 1/2-inch pieces
4 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
2 15-ounce cans black beans, rinsed and drained
2 14.5-ounce cans no-salt-added whole tomatoes with juice, chopped
1 4 1/2-ounce can chopped green chile peppers, drained
1 ripe avocado, halved, seeded, peeled and chopped
Directions
Heat oil in a large saucepan over medium-high heat, Add onion, bell pepper and potato, and cook 5 minutes, stirring frequently. Add garlic, chili powder and cumin, and cook 1 minute longer. Stir in beans, tomatoes and chiles. Bring to a boil. Reduce heat to medium-low and simmer 15 minutes, or until potato is tender.
Spoon chili into bowls and top each serving with avocado.
