Quick Black Bean Chili Over Lime Couscous
Ingredients
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
Directions
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