Spicy Salmon and Bean Chili
A quick and hearty chili packed with protein-rich canned salmon, black beans, and a touch of spice for a healthy and satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
33g protein
35g carbs
11g fat
Ingredients
For 4 servings
- 2 14 oz cans canned salmon
- 1 15 oz can black beans
- 1 15 oz can diced tomatoes
- 1 onion
- 1 green bell pepper
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup water
Instructions
- 1
Drain and flake the canned salmon, removing any large bones if desired.
- 2
Rinse and drain the black beans.
- 3
Chop the onion and green bell pepper, and mince the garlic.
- 4
In a large pot, heat olive oil over medium heat. Add the onion, green bell pepper, and garlic, and sauté until the onion is translucent, about 3-4 minutes.
- 5
Add the chili powder, cumin, salt, and black pepper, and cook for another minute.
- 6
Stir in the canned salmon, black beans, diced tomatoes, and water. Bring to a simmer.
- 7
Cook for 5-7 minutes, stirring occasionally, until heated through and slightly thickened.
- 8
Serve hot, garnished with fresh herbs if desired.
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