Active time: 20 minutes Total time: 20 minutes
Vegetarian and looking for a protein-rich meal? Look no further than this recipe, which gives you 20 grams of vegetarian protein per serving, plus tons of fiber to keep you full. Contrary to popular belief, chili does not need to simmer for hours to impart great flavor. This plant-based black bean chili cooks up quickly and is ready to spoon over lime-fueled couscous, making it a great lunch or easy dinner.
Quick black bean chili over lime couscous
Ingredients
For the chili
- 1 yellow onion, chopped
- 1 small jalapeño, finely chopped
- 1 large red pepper, chopped
- 2 teaspoon chili powder
- 2 cloves garlic, minced
- 1 (14 oz) can diced, fire-roasted tomatoes
- 1 (15 oz) can salt-free black beans, rinsed and drained
- ¼ teaspoon of salt
For the couscous
- ½ cup (115 g) whole wheat couscous, dried
- 1 teaspoon fresh lime juice
- 2 tbsp fresh coriander
Directions
Heat a large frying pan over medium heat and add the olive oil. Add the onion, jalapeno and pepper and cook, stirring occasionally, until they begin to brown, about 2 minutes. Increase heat to medium-high and continue cooking, stirring occasionally, until vegetables are tender, about 5 minutes. Add the chili powder and garlic, stir and cook for 30 seconds or until fragrant.
Add the tomatoes, black beans and salt. Bring to a boil and cook until the mixture is thickened, about 4 minutes. Remove from heat.
To prepare the couscous: Bring 1 cup of water to the boil in a small saucepan. Stir in the couscous, cover and remove from heat. Let it stand for 5 minutes and then stir it with a fork. Stir in the lime juice and coriander.
Serve the chili over the couscous.
Servings: 2 | Serving size: 1/2 cup couscous and 1 1/2 cup chili
Nutrition (per serving): Calories: 434; Total fat: 2 g; Saturated fat: 0 g; Monounsaturated fat: 0 g; Cholesterol: 0 mg; Sodium: 793 mg; Carbohydrates: 84 g; Dietary fiber: 19 g; Sugar: 12g; Protein: 20 g
Originally published on September 26, 2019
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