Hearty Protein Packed Chili Recipe By Tasty

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FREEZER-PREP PROTEIN PACKED CHILI RECIPE BY TASTY



Freezer-Prep Protein Packed Chili Recipe by Tasty image

Here's what you need: oil, onion, garlic, black beans, kidney bean, chickpeas, corn, diced tomato, tomato paste, chili powder, cumin, paprika, cayenne pepper, ground coriander, salt, honey, vegetable stock, lentils, sour cream, shredded cheddar cheese, sliced scallions

Provided by Chris Salicrup

Categories     Lunch

Yield 6 servings

Number Of Ingredients 21

1 tablespoon oil
1 onion, diced
4 cloves garlic, minced
15 oz black beans, 1 can, drained and rinsed
15 oz kidney bean, 1 can, drained and rinsed
15 oz chickpeas, 1 can, drained and rinsed
15 oz corn, 1 can, drained
30 oz diced tomato, 2 cans
¼ cup tomato paste
3 tablespoons chili powder
2 tablespoons cumin
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
2 tablespoons honey
4 cups vegetable stock
¾ cup lentils
sour cream, for serving
shredded cheddar cheese, for serving
sliced scallions, for serving

Steps:

  • In a large pot, heat the oil over medium-high heat. Add onion and cook until translucent. Add the garlic and cook for 1 minute, stirring occasionally. Transfer to a slow cooker.
  • Add the black beans, kidney beans, chickpeas, corn, diced tomatoes, and tomato paste to the slow cooker. Season with the chili powder, cumin, paprika, cayenne, coriander, salt, honey, vegetable stock, and lentils.
  • Stir and slow cook on high for 4 hours or on low for 6 hours, until the lentils have softened.
  • Enjoy right away or freeze up to 6 months in an airtight container. Defrost in the refrigerator and reheat when ready to eat. Serve with shredded cheese, sour cream, and sliced scallions.
  • Enjoy!

Nutrition Facts : Calories 1077 calories, Carbohydrate 134 grams, Fat 48 grams, Fiber 24 grams, Protein 28 grams, Sugar 33 grams

PROTEIN-PACKED CHILI RECIPE BY TASTY



Protein-Packed Chili Recipe by Tasty image

Here's what you need: oil, garlic, onion, red bell pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, cumin, tomatoes, crushed tomato, vegetable broth, water, quinoa, red kidney bean, pinto bean, black beans, corn, lime juice, dried oregano, fresh cilantro, avocado

Provided by Merle O'Neal

Categories     Lunch

Yield 8 servings

Number Of Ingredients 23

1 tablespoon oil
8 cloves garlic, minced
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped, seeded
1 teaspoon salt, to taste
¼ teaspoon pepper, to taste
1 tablespoon cayenne pepper
4 tablespoons chili powder
1 tablespoon cumin
4 tomatoes, cubed
28 oz crushed tomato, 1 can
4 cups vegetable broth
2 cups water
1 ½ cups quinoa, rinsed
1 cup red kidney bean, drained
1 cup pinto bean, drained
1 cup black beans, drained
1 cup corn, fresh or frozen
1 tablespoon lime juice
1 teaspoon dried oregano
1 tablespoon fresh cilantro
avocado, for garnish

Steps:

  • In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
  • Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
  • Cover and reduce to a simmer for 25-30 minutes.
  • Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
  • Allow to cool 2 minutes. Serve topped with avocado and cilantro.
  • Enjoy!

Nutrition Facts : Calories 654 calories, Carbohydrate 71 grams, Fat 35 grams, Fiber 10 grams, Protein 11 grams, Sugar 17 grams

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