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Fiber-Rich Mexican Chili with Pinto Beans

Fiber-Rich Mexican Chili with Pinto Beans A CIF Food Is Medicine snack inspired by Mexican flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.
Prep Time 15 mins
Total Time 15 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Estimated Cost: 16
Calories: 480
Best Season: All Seasons
Dietary: Dairy-Free, High Fiber
Description
A CIF Food Is Medicine snack inspired by Mexican flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly.
Ingredients:
  • 1 cup pinto beans
  • 1 cup cooked quinoa
  • 1 cup tomatoes
  • 1 cup bell peppers
  • 1 cup corn
  • chili powder
  • garlic
  • smoked paprika
  • 1/4 cup pumpkin seeds
  • black pepper to taste
Instructions
  1. 1
    Prepare and rinse produce as needed,
    Combine ingredients in a bowl or blender,
    Season with herbs, citrus, vinegar, and spices,
    Serve chilled or at room temperature.
Keywords: fiber-rich mexican chili with pinto beans, mexican, snack, stroke risk reduction education, lower sodium, high fiber, heart healthy, budget-friendly, 1 cup tomatoes, 1 cup bell peppers
Read it online: https://www.mcmh.us/recipe-maker/fiber-rich-mexican-chili-with-pinto-beans/