Vegetarian and looking for a high-protein 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 doesn’t need to simmer for hours to deliver great flavor. This plant-based black bean chili takes a quick sauté and it’s ready to ladle over the lime-sparked couscous, making a great packable lunch or easy dinner.
Quick Black Bean Chili Over Lime Couscous
For the chili
- 1/2 cup (120ml) chopped onion
- 1/2 large red bell pepper, chopped
- 2 large 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 fresh lime juice
- 2 tablespoons fresh cilantro
Set a large saute pan, spritzed with olive oil, over medium-high heat. Add the onion and pepper and stir. When it starts to sizzle and brown, about 2 minutes, lower the heat to medium-low and stir occasionally until the vegetables are softened, about 5 minutes. Add the tomatoes, jalapeno, black beans, chili powder and salt and bring to a simmer, cooking until tomatoes are softened and the mixture is thick, about 4 minutes. Remove from the heat.
For the couscous: Bring 1 cup of water to a boil in a small pot. Add the couscous and lime juice, stir quickly and cover. Remove from heat and let stand for 5 minutes. Fluff and stir in the cilantro.
Serves: 2 | Serving size: 3/4 cup couscous and 1 1/2 cups chili
Nutrition (per serving): Calories: 435; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 395mg; Carbohydrate: 88g; Dietary Fiber: 19g; Sugar: 11g; Protein: 21g