Recipe: Double Pinto Chili

By Team Beachbody

This recipe is great for vegetarians and spice addicts. The beans and veggies give it a great fiber profile. Plus the more you spice it up, the more you can boost your metabolism.

• 2 tsp. olive or canola oil
• 1 cup onion, chopped
• 1 cup green bell pepper, chopped
• 4 cloves garlic, crushed
• 1 28-oz. can crushed tomatoes
• 3/4 lb. canned pinto beans, rinsed and drained
• 3/4 lb. canned white pinto beans, rinsed and drained
• Chili powder to taste (about 2 Tbsp.)
• 1 tsp. oregano
• 1 tsp. cumin
• 1/2 tsp. salt

In a nonstick pan, sauté onion, green pepper, and garlic in oil over medium heat for 6 to 8 minutes; cook until tender. Add remaining ingredients and mix well. Bring to a boil, stirring occasionally. Cover, reduce heat to medium/low, and simmer for 30 minutes, stirring several times. Makes 6 servings.

Preparation Time: 10 minutes

Cooking Time: 30 to 40 minutes

Nutritional Information (per serving):
Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
180	10 g	9 g	33 g	3 g	1 g