Active time: 20 minutes Total time: 20 minutes
Vegetarian and looking for a protein-packed meal? Then this recipe is for you: It provides you with 20 grams of vegetarian protein per serving and plenty of fiber to keep you full. Contrary to popular belief, chili doesn’t need to simmer for hours to achieve great flavor. This plant-based black bean chili comes together quickly and is ready to ladle over lime-dusted couscous for a great packed lunch or easy dinner.
Quick black bean chili with lime couscous
Ingredients
For the chili
- 1 yellow onion, chopped
- 1 small jalapeño, chopped
- 1 large red pepper, chopped
- 2 tsp chili powder
- 2 cloves of garlic, minced
- 1 (14 oz) can diced, fire-roasted tomatoes
- 1 (15 oz) can unsalted black beans, rinsed and drained
- ¼ tsp salt
For the couscous
- ½ cup (115 g) whole grain couscous, dry
- 1 tsp fresh lime juice
- 2 tbsp fresh coriander
Directions
Heat a large skillet over medium-high heat and add the olive oil. Add the onion, jalapeno, and bell pepper and cook, stirring occasionally, until beginning to brown, about 2 minutes. Reduce heat to medium-low 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 tomatoes, black beans and salt. Bring to a boil and cook until the mixture has thickened, about 4 minutes. Remove from heat.
To make the couscous: Bring 1 cup of water to a boil in a small pot. Stir in couscous, cover and remove from heat. Let stand for 5 minutes, then fluff with a fork. Stir in lime juice and coriander.
Serve the chili over the couscous.
Servings: 2 | Serving size: 1/2 cup couscous and 1 1/2 cups chili
Nutritional values
Originally published September 26, 2019
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