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

HEARTY PROTEIN-PACKED CHILI RECIPE BY TASTY



Hearty Protein-Packed Chili Recipe by Tasty image

Here's what you need: olive oil, garlic, medium yellow onion, jalapeño, red bell pepper, chili powder, cayennes, ground cumin, black pepper, kosher salt, crushed tomatoes, vegetable broth, medium roma tomatoes, quinoa, black beans, red kidney bean, tomato paste, dried oregano, bread bowls

Provided by Merle O'Neal

Categories     Lunch

Yield 8 servings

Number Of Ingredients 19

1 tablespoon olive oil
3 cloves garlic, minced
1 medium yellow onion, chopped
1 jalapeño, seeded and sliced
1 red bell pepper, seeded and chopped
4 tablespoons chili powder
2 cayennes
2 teaspoons ground cumin
1 teaspoon black pepper
1 teaspoon kosher salt
28 oz crushed tomatoes
4 cups vegetable broth
4 medium roma tomatoes, diced
1 ½ cups quinoa, rinsed
1 cup black beans, drained and rinsed
1 cup red kidney bean, drained and rinsed
1 tablespoon tomato paste
1 teaspoon dried oregano
8 bread bowls, for serving

Steps:

  • In a large pot over medium heat, combine the olive oil, garlic, onion, jalapeño, red bell pepper, chili powder, cayenne, cumin, black pepper, and salt. Stir well and cook until the spices are fragrant, 3-5 minutes.
  • Add the crushed tomatoes, vegetable broth, tomatoes, quinoa, black beans, kidney beans, tomato paste, and oregano and mix well. Bring to a boil, then reduce the heat to medium heat, cover, and simmer for 25-30 minutes.
  • Let the chili cool for 2 minutes, then ladle into bread bowls and serve.
  • Enjoy!

Nutrition Facts : Calories 1426 calories, Carbohydrate 219 grams, Fat 42 grams, Fiber 15 grams, Protein 42 grams, Sugar 30 grams

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