Spicy Salmon Bean Chili
A quick, low-calorie chili packed with protein-rich canned salmon, beans, and vegetables for a nutritious and filling meal.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
30g carbs
10g fat
Ingredients
For 4 servings
- 2 cans canned salmon
- 1 can black beans
- 1 can diced tomatoes
- 1 red bell pepper
- 1 onion
- 2 cloves garlic
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1 jalapeño
- 1 cup water
Instructions
- 1
Drain and flake the canned salmon, set aside.
- 2
Drain and rinse the black beans.
- 3
Chop the red bell pepper, onion, and mince the garlic and jalapeño.
- 4
In a large pot, heat olive oil over medium heat.
- 5
Add the chopped onion, garlic, and jalapeño, sauté until the onion is translucent, about 2-3 minutes.
- 6
Add the red bell pepper, chili powder, and cumin, stir to combine, cooking for another 2 minutes.
- 7
Pour in the diced tomatoes with their juice, black beans, and water. Stir and bring to a simmer.
- 8
Gently fold in the flaked salmon, cooking until heated through, about 3-4 minutes.
- 9
Season with salt and black pepper to taste.
- 10
Serve hot, optionally garnished with fresh cilantro.
Cook it this week.
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