There’s nothing better on a cold day than a bowl of chili. This particular recipe is bold and full of flavor, and topping each bowl with creamy avocado is a must.
Makes: 6 Servings | Serving Size: 1 1/2 cups
Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min
Ingredients:
- 1 tablespoon olive oil
- 1 large, yellow onion, diced
- 4 cloves garlic, minced
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 (15 ounce) can white beans, rinsed and drained
- 16 ounces salsa verde
- 4 cups low-sodium vegetable broth
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 1 cup chopped fresh cilantro, divided
- 1 lime
- 1⁄2 teaspoon black pepper
- 2 avocados, diced
Directions:
- In a large stock pot, heat olive oil over medium high heat. Add diced onion. After 1 minute, add in the minced garlic and heat until the onion becomes translucent.
- Rinse and drain the beans well. Add beans, vegetable broth, salsa, cumin, and chili powder to the stockpot and bring to a boil.
- Chop the cilantro and add half of it to the stock pot, reserving the rest. Add the juice of the lime to the pot and simmer, uncovered, for 15-30 minutes.
- Prior to serving, mix in the freshly-diced cilantro and diced avocado and serve immediately.
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