Quick Black Bean Chili Over Lime Couscous

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 doesn’t have to be cooked for hours to get great flavor. This plant-based black bean chili is quick to stir-fry and ready to pour over couscous with a splash of lime, making a great lunch or light dinner.

Quick Black Bean Chili Over Lime Couscous

Ingredients

For chili

• 1 yellow onion, chopped
• 1 small jalapeño, chopped
• 1 large red pepper, chopped
• 2 teaspoons of chili powder
• 2 cloves of garlic, minced
• 1 (14 oz) can diced roasted tomatoes
• 1 (15 oz) can unsalted black beans, rinsed and drained
• ¼ teaspoon of salt

For couscous

• ½ cup (115 g) whole wheat couscous, dry
• 1 teaspoon of fresh lime juice
• 2 tablespoons of fresh cilantro

Instructions

Heat a large frying pan over medium 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 to cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add the chili powder and garlic, stir and cook for 30 seconds or just until fragrant.

Add tomatoes, black beans and salt. Bring to a boil and cook until the mixture thickens, about 4 minutes. Remove from heat.

To prepare the couscous: Bring 1 cup of water to a boil in a small saucepan. Stir in the couscous, cover and remove from heat. Let stand for 5 minutes, then mash with a fork. Stir in lime juice and cilantro.

Serve the chili over the couscous.

Servings: 2 | Serving size: 1/2 cup couscous and 1 1/2 cups chili

Nutrition (per serving): Calories: 434; Total fat: 2g; Saturated fat: 0g; Monounsaturated fats: 0g; Cholesterol: 0mg; Sodium: 793 mg; Carbohydrates: 84g; Dietary fiber: 19 g; Sugar: 12g; Proteins: 20g

Originally published on September 26, 2019

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