Spicy Tuna Avocado Chili
A quick and easy, low calorie, high protein chili combining canned tuna with creamy avocado and a hint of spice for a delicious keto-friendly meal.
10 min
Prep
10 min
Cook
4
Serves
320
Calories
Macros · per serving
35g protein
9g carbs
18g fat
Ingredients
For 4 servings
- 3 can canned tuna
- 2 avocado
- 2 tablespoon olive oil
- 1 yellow onion
- 1 green bell pepper
- 1 can diced tomatoes
- 2 clove garlic
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- salt — to taste
- black pepper — to taste
- 1 lime
- 1/4 cup fresh cilantro
Instructions
- 1
Drain the canned tuna and set aside.
- 2
Peel, pit, and dice the avocados; set aside, tightly wrapping to prevent browning.
- 3
Heat olive oil in a large pot over medium heat.
- 4
Chop the onion and green bell pepper; mince the garlic.
- 5
Add onion, bell pepper, and garlic to the pot, cooking until onion is translucent, about 3-4 minutes.
- 6
Stir in the chili powder and ground cumin; cook for an additional minute to release flavors.
- 7
Add the drained tuna and canned diced tomatoes to the pot; stir to combine.
- 8
Bring to a simmer and cook for 5 minutes, stirring occasionally.
- 9
Season with salt and black pepper to taste.
- 10
Remove from heat, stir in the diced avocado and juice from the lime.
- 11
Garnish with fresh cilantro before serving.
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