In search of a vegetarian, high-protein meal? Look no additional than this recipe. Every serving supplies 20 grams of vegetarian protein and tons of fiber to maintain you feeling full. Opposite to well-liked perception, chili would not must be boiled for hours to develop nice taste. This plant-based black bean chili is prepared with only a fast stir-fry and a drizzle of lime-infused couscous, making it excellent for an on-the-go lunch or fast dinner.
Lively time: 20 minutes | Whole time: 20 minutes
Fast black bean chili over lime couscous
materials
1 tablespoon olive oil
1 yellow onion (chopped)
1 small jalapeño (chopped)
1 massive pink bell pepper (chopped)
2 teaspoons chili powder
2 cloves of garlic (chopped)
1 can (14 oz) diced fire-roasted tomatoes
1 can (15 oz) unsalted black beans, washed and drained
1/4 teaspoon salt
Entire wheat couscous, dry 1/2 cup (115g)
1 teaspoon contemporary lime juice
2 tablespoons coarsely chopped contemporary coriander
route
Warmth a big sauté pan over medium warmth and add the olive oil. Add onions, jalapenos, and peppers and cook dinner, stirring often, till starting to brown, about 2 minutes. Cut back warmth to medium-low and proceed cooking, stirring often, till greens are tender, about 5 minutes. Stir within the chili powder and garlic and cook dinner till aromatic, about 30 seconds.
Add tomatoes, black beans, and salt. Deliver to a boil and simmer till combination thickens, about 4 minutes. Take away from warmth.
To arrange couscous: Deliver 1 cup water to a boil in a small saucepan. Add couscous, stir, cowl, and take away from warmth. Let stand for five minutes, then fluff with a fork. Add lime juice and cilantro and blend.
Add chili peppers over couscous.
Serving Dimension: 2 | Serving Dimension: 1/2 cup couscous and a pair of 1/2 cups chili
Dietary data (per serving): Energy: 497;Whole fats: 9g;Saturated fats: 1.4g;Monounsaturated fats: 5g;Polyunsaturated fats: 1mg;Ldl cholesterol: 0mg;Sodium: 793mg;Carbohydrates: 84gDietary fiber: 19gSugar: 12gProtein: 20g
Dietary bonus: Calcium: 20%; Iron: 39%; Potassium: 1493mg; Vitamin A: 67%; Vitamin C: 182%
The unique publication date was September 26, 2019. Up to date October 2025
