Spicy Salmon Black Bean Chili
A quick and hearty Spicy Salmon Black Bean Chili loaded with vegetables and canned salmon, perfect for a healthy high-protein, low-calorie meal.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
33g protein
45g carbs
9g fat
Ingredients
For 4 servings
- 2 can canned salmon
- 2 can black beans
- 1 red bell pepper
- 1 onion
- 1 can canned diced tomatoes
- 1 cup corn kernels
- 2 clove garlic
- 2 tablespoon chili powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1 cup water
Instructions
- 1
Drain and rinse the canned salmon and black beans. Dice the onion and red bell pepper.
- 2
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté for 2-3 minutes until soft.
- 3
Add red bell pepper and corn kernels, cook for another 2 minutes.
- 4
Stir in chili powder and cumin, and cook for 1 minute until fragrant.
- 5
Add canned diced tomatoes, black beans, and water. Season with salt and black pepper to taste. Stir to combine.
- 6
Bring the mixture to a boil, then reduce heat and let simmer for 5-7 minutes.
- 7
Gently fold in the drained salmon, breaking it into chunks. Simmer for an additional 2 minutes to heat through.
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