When it’s cold outside, there’s nothing like chili to warm you up from head to toe, and our latest version is a standout. Hearty beans and fire-roasted tomatoes form the base of this black bean chili. Red, yellow and green bell peppers add crunch, sweetness and abundant nutrients — not to mention a bright dose of color to counteract the winter skies.
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But it’s the combination of spices — chili powder, cumin, chipotle and oregano — that gives this dish its savory, smoky, satisfying kick. Instead of sour cream, protein-rich Greek yogurt tops this chili, and a sprinkle of red onion and cilantro chime in, too. Notice what’s not in this recipe? Health-harming red meat. We promise, you won’t miss it.
Makes 4 servings
Calories: 351
Total fat: 9 g
Saturated fat: 1 g
Protein: 16 g
Total carbohydrate: 53 g
Dietary fiber: 17 g
Sugar: 9 g
Added sugar: 0 g
Cholesterol: 1 mg
Sodium: 604 mg
— Recipe developed by Sara Quessenberry for Cleveland Clinic Wellness.
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