• 1 Tbsp olive oil
  • ¼ cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ancho chili powder or other chili powder
  • 1 (15-ounce) can pinto beans, low-sodium, drained and rinsed
  • ½ cup low-sodium chicken broth
  • 2 tablespoons fresh cilantro leaves, chopped
  • Pepper to taste


Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with pepper, to taste. Stir in the cilantro.

Makes 4 servings
Serving Size: ½ cup


Calories 99.7
Fat 3.5g
Saturated Fat 0.5g
Cholesterol 0mg
Sodium 180mg
Potassium 253.5mg
Carbohydrate 15.2g
Fiber 5.8g
Sugar 0g
Protein 5.2g

Adapted from; Recipe courtesy of Ellie Krieger