Serves: 4 | Serving Size: 1/2 cup
2 cups cooked pinto beans
1 cup cherry tomatoes
1/2 onion, chopped
1/2 bell pepper, chopped
1/2 jalapeño, seeded and chopped fine
Dash of cumin
Dash of chili pepper
Dash of dried oregano
Drizzle of olive oil
Juice of 1 lime
Place all ingredients, except the lime, on foil. Place the foil on a preheated grill. Cook until the beans are hot and the veggies are caramelized and tender. Sprinkle with lime juice and serve.
Serves 4. Each 1/2 cup serving contains 172 calories, 4 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 8 mg sodium, 27 g carbohydrate, 9 g dietary fiber, 2 g sugar, and 8 g protein.
Each serving also has 120% DV vitamin A, 26% DV vitamin C, 3% DV calcium, and 5% DV iron.
Who says chili needs a pot! Cooking this tasty chili on the grill means deep flavor, easy cooking, and no-fuss cleanup. What’s not to love?
Serve with grilled chicken and brown rice. You can also round out the meal with a side salad.
No pinto beans? No problem! You can substitute almost any cooked bean in this recipe. I’m especially partial to black beans or cannellini beans.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.