Double Bean Chili

Double Bean Chili

The best part about our Double Bean Chili is how deeply flavorful it is. The next best thing is how incredibly easy it is to prep and make. You gotta love a meal that takes only 10 minutes prep. This easy chili dinner is a mostly hands-off endeavor is done in under and hour.

This dish is a compilation of simple, low-calorie, fresh ingredients. White cannellini beans and red pinto beans paired with a spice blend that could knock the socks of a fireman. Don’t get us wrong this is not firehouse chili, but a deeply rich, flavorful blend of ingredients that could satify a Fire Chief. If it’s five alarm chili you’re looking for, pump up the spice increase the cumin and chili powder to your liking.

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Double Bean Chili

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Servings 6 servings, about 1 cup each
Author Beachbody

Ingredients

  • 2 tsp olive oil
  • 1 medium onion chopped
  • 1 medium green bell pepper chopped
  • 4 cloves garlic crushed
  • 1 (28-oz.) can crushed tomatoes
  • 1 (15-oz.) can pinto beans drained, rinsed
  • 1 (15-oz.) can cannellini (white) beans drained, rinsed
  • 1 Tbsp chili powder (or to taste)
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • ¼ tsp sea salt (or Himalayan salt)

Instructions

  1. Heat oil in medium saucepan over medium-high heat.
  2. Add onion and bell pepper; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.

  3. Add garlic; cook, stirring frequently, for 1 minute.

  4. Add tomatoes, beans, chili powder, oregano, cumin, and salt. Bring to boil, stirring occasionally. Reduce heat to medium-low; cook, covered, stirring occasionally, for 30 minutes.

Nutritional Information (per serving):

Calories: 207
Total Fat: 3 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 540 mg
Carbohydrates: 38 g
Fiber: 12 g
Sugars: 7 g
Protein: 11 g

P90X/P90X2 Portions
1 Legume/Tuber Carb

P90X3 Portions
2½ Carbs

Body Beast Portions
1½ Legume

Containers
½ Green
2 Yellows
½ tsp.

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Photo by Amanda Meixner