SUPERFOODS: Pinto Bean Chili

Pinto bean chili is the perfect meal for the fall season. It is hearty, warm and full of ingredients that benefit the body. Pinto beans are nutritious and versatile, containing complex carbohydrates that are digested more slowly, which may help control blood sugar levels and reduce the risk of diabetes. They are also high in fiber and low in fat, promoting weight management by keeping you feeling full longer and reducing overeating. Loaded with vegetables like onions, peppers and corn, this recipe offers a well-balanced, low-maintenance dish for the whole family.

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 14.5 oz can of diced fire-roasted tomatoes
• 1½ cups canned pinto beans, drained and rinsed
• 1 cup of beef broth (low-sodium optional)
• 1 cup of corn kernels, fresh or frozen
• Optional: 3 canned chipotle peppers in adobo sauce
• ½ teaspoon salt
• Ground pepper to taste
• 1 tablespoon lime juice

Directions

Heat oil in a large pot over medium heat. Add onion, a few pinches of salt and pepper, and cook for 5 minutes. Add garlic and red pepper. Stir and cook 5-8 minutes. Add tomatoes, beans, broth, chipotle peppers in adobo sauce, corn, salt and pepper to taste. Cover and simmer for 25 minutes. Stir in lime juice and season to taste.