Chili on the GrillServes: 4 | Serving Size: 1/2 cupIngredients:2 cups cooked pinto beans1 cup cherry tomatoes1/2 onion, chopped1/2 bell pepper, chopped1/2 jalapeño, seeded and chopped fineDash of cuminDash of chili pepperDash of dried oreganoDrizzle of olive oilJuice of 1 limeDirections: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.Nutrition Information: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.Chef’s Tips: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.