Lively time: 20 minutes Complete time: 20 minutes
Vegetarian and in search of a high-protein meal? Look no additional than this recipe, which provides 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 awesome packable lunch or straightforward dinner.
Fast Black Bean Chili Over Lime Couscous
For the chili
- 1/2 cup (120ml) chopped onion
- 1/2 massive purple bell pepper, chopped
- 2 massive tomatoes, chopped
- 1 small jalapeno, chopped
- 1 1/2 cups (256g) cooked no-salt black beans, drained
- 2 teaspoons chili powder
- 1/4 teaspoon salt
For the couscous
- 2/3 cup (57g) whole-wheat couscous
- 1 teaspoon recent lime juice
- 2 tablespoons recent cilantro
Set a big saute pan, spritzed with olive oil, over medium-high warmth. Add the onion and pepper and stir. When it begins to sizzle and brown, about 2 minutes, decrease the warmth to medium-low and stir sometimes till the greens are softened, about 5 minutes. Add the tomatoes, jalapeno, black beans, chili powder and salt and convey to a simmer, cooking till tomatoes are softened and the combination is thick, about 4 minutes. Take away from the warmth.
For the couscous: Convey 1 cup of water to a boil in a small pot. Add the couscous and lime juice, stir rapidly and canopy. Take away from warmth and let stand for five minutes. Fluff and stir within the cilantro.
Serves: 2 | Serving measurement: 3/4 cup couscous and 1 1/2 cups chili
Vitamin (per serving): Energy: 435; Complete Fats: 4g; Saturated Fats: 1g; Monounsaturated Fats: 2g; Ldl cholesterol: 0mg; Sodium: 395mg; Carbohydrate: 88g; Dietary Fiber: 19g; Sugar: 11g; Protein: 21g