Quick Black Bean Chili Over Lime Couscous

Active time: 20 minutes Total time: 20 minutes

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

Ingredients

For the chili

• 1 yellow onion, chopped
• 1 small jalapeño, chopped
• 1 large red bell pepper, chopped
• 2 tsp chili powder
• 2 cloves of garlic, minced
• 1 (14 oz) can diced fire-roasted tomatoes
• 1 (15 oz ) can no-salt black beans, rinsed and drained
• ¼ tsp salt

For the couscous

• ½  cup (115g) whole-wheat couscous, dry
• 1 tsp fresh lime juice
• 2 tbsp fresh cilantro

Directions 

Heat a large sauté pan 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 the heat to medium-low and continue cooking, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chili powder and garlic, stir, and cook for 30 seconds or just until fragrant.

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

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

Serve the chili over the couscous.

Serves: 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 Fat: 0g; Cholesterol: 0mg; Sodium: 793mg; Carbohydrate: 84g; Dietary Fiber: 19g; Sugar: 12g; Protein: 20g

Originally published September 26, 2019

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