Hearty Mixed Bean Chili with Avocado 

Recipe
Written By Kelsey Whittaker

Fiber Fueled

This Hearty Mixed Bean Chili with Avocado is the kind of meal that proves fiber can be both powerful and delicious. Packed with a vibrant mix of beans, vegetables, and nourishing toppings, this cozy bowl delivers an impressive 35 grams of fiber per serving—supporting digestion, steady energy, and heart health all at once. It’s rich, satisfying, and perfect for a make-once, enjoy-all-week kind of meal. Grab the full recipe on the website and see how simple ingredients come together to create a seriously nourishing chili.

Ingredients with a purpose

Heart Health
The inclusion of extra virgin olive oil and mixed beans contributes to heart health by providing healthy fats and fiber, which can help maintain healthy cholesterol levels and support overall cardiovascular function.

Digestive Health
The high fiber content from mixed beans, vegetables, and hemp seeds promotes digestive health by supporting regular bowel movements and fostering a healthy gut microbiome.

Nutrient Profile
This recipe is rich in a variety of vitamins and minerals, including vitamins A, C, and K, as well as essential minerals like magnesium and potassium, which are important for maintaining overall health and well-being.

Ingredients: 2 Servings

  • 2 tbsps Extra Virgin Olive Oil

  • ½ Yellow Onion (medium, chopped)

  • 2 stalks Celery (large, chopped)

  • 1 Green Bell Pepper (large, chopped)

  • 1 1/2 tbsps Taco Seasoning

  • 4 cups Mixed Beans (cooked)

  • 1 cup Diced Tomatoes (from the can, with the juices)

  • 1/2 cup Vegetable Broth

  • 1 Avocado (medium, sliced)

  • 2 tbsps Cilantro (chopped)

  • 3 tbsps Hemp Seeds

Recipe:

  • Heat the oil in a large pot over medium heat. Add the onion, celery, and bell pepper. Cook for four to six minutes until softened and lightly golden.

  • Stir in the taco seasoning. Cook for one more minute.

  • Add the beans, tomatoes, and broth. Stir well to combine. Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the sauce thickens slightly and the liquid reduces.

  • Divide the chili evenly between bowls. Top with the sliced avocado, cilantro, and hemp seeds. Enjoy!

More Notes:

  • Leftovers: Refrigerate in an airtight container for up to four days.

  • ServingSize: One serving is 2 1/2 cups of chili with half of an avocado.

  • MoreProtein: shredded chicken, beef, or pork

  • AdditionalToppings: Tortilla chips, sour cream, green onions, shredded cheese, and/or jalapeños.

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Kelsey Whittaker
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