
Lively time: 20 minutes Complete time: 20 minutes
Vegetarian and searching for a high-protein meal? Look no additional than this recipe, which supplies you 20 grams of vegetarian protein per serving, plus tons of fiber to maintain you full. Opposite to in style perception, chili doesn’t must simmer for hours to ship nice taste. This plant-based black bean chili takes a fast sauté and it’s able to ladle over the lime-sparked couscous, making an excellent packable lunch or simple dinner.
Fast Black Bean Chili Over Lime Couscous
Components
For the chili
- 1 yellow onion, chopped
- 1 small jalapeño, chopped
- 1 massive purple bell pepper, chopped
- 2 tsp chili powder
- 2 cloves of garlic, minced
- 1 (14 oz) can diced fire-roasted tomatoes
- 1 (15 oz ) can no-salt black beans, rinsed and drained
- ¼ tsp salt
For the couscous
- ½ cup (115g) whole-wheat couscous, dry
- 1 tsp recent lime juice
- 2 tbsp recent cilantro
Instructions
Warmth a big sauté pan over medium-high warmth and add the olive oil. Add the onion, jalapeno and bell pepper and prepare dinner, stirring sometimes, till starting to brown, about 2 minutes. Cut back the warmth to medium-low and proceed cooking, stirring sometimes, till the greens are softened, about 5 minutes. Add the chili powder and garlic, stir, and prepare dinner for 30 seconds or simply till aromatic.
Add the tomatoes, black beans, and salt. Convey to a simmer and prepare dinner till the combination has thickened, about 4 minutes. Take away from the warmth.
To organize the couscous: Convey 1 cup of water to a boil in a small pot. Stir within the couscous, cowl, and take away from the warmth. Let stand for five minutes, then fluff with a fork. Stir within the lime juice and cilantro.
Serve the chili over the couscous.
Serves: 2 | Serving dimension: 1/2 cup couscous and 1 1/2 cups chili
Vitamin (per serving): Energy: 434; Complete Fats: 2g; Saturated Fats: 0g; Monounsaturated Fats: 0g; Ldl cholesterol: 0mg; Sodium: 793mg; Carbohydrate: 84g; Dietary Fiber: 19g; Sugar: 12g; Protein: 20g
Initially printed September 26, 2019
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