HEARTY PROTEIN-PACKED CHILI RECIPE BY TASTY
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
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
PROTEIN-PACKED CHILI RECIPE BY TASTY
Here's what you need: oil, garlic, onion, red bell pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, cumin, tomatoes, crushed tomato, vegetable broth, water, quinoa, red kidney bean, pinto bean, black beans, corn, lime juice, dried oregano, fresh cilantro, avocado
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 23
Steps:
- In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
- Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
- Cover and reduce to a simmer for 25-30 minutes.
- Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
- Allow to cool 2 minutes. Serve topped with avocado and cilantro.
- Enjoy!
Nutrition Facts : Calories 654 calories, Carbohydrate 71 grams, Fat 35 grams, Fiber 10 grams, Protein 11 grams, Sugar 17 grams
FREEZER-PREP PROTEIN PACKED CHILI RECIPE BY TASTY
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
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
PROTEIN-PACKED QUESARITO RECIPE BY TASTY
Here's what you need: avocado, lime, olive oil, garlic, pepper, salt, water, olive oil, white onion, garlic, extra firm tofu, smoked paprika, chili powder, cumin, soy sauce, medium sweet potato, salt, pepper, chickpeas, garlic powder, chili powder, large flour tortillas, shredded cheese blend, fresh spinach, diced tomato, black beans, corn
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 27
Steps:
- Make the avocado dressing: in a blender, combine the avocado, lime juice, olive oil, garlic, pepper, salt, and water, and blend until smooth.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until translucent, 3 minutes.
- Add the garlic, tofu, paprika, cumin, and chili powder, and stir to combine. Add the soy sauce, stir, and cook for 3 minutes more, until tofu mixture is evenly heated.
- Transfer the tofu to a medium bowl and set aside.
- Add more oil to the pan if needed, then add the sweet potatoes, ½ teaspoon salt, and ½ teaspoon pepper. Stir, cover, and cook for about 5 minutes, until sweet potatoes are tender.
- Remove the sweet potato from the pan and set aside.
- Add the chickpeas, garlic powder, chili powder, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Stir and cook for about 5 minutes, until the chickpeas are crispy.
- Remove chickpeas and set aside.
- Reduce the heat to medium-low, add a tortilla to the pan and sprinkle with ½ cup cheese, then cover with another tortilla. Cook until the cheese melts, about 3 minutes, flipping once halfway through. Repeat with the remaining tortillas and cheese.
- Transfer the tortillas to plates and fill with with spinach, tofu, tomatoes, black beans, corn, sweet potatoes, and chickpeas. Drizzle with avocado dressing.
- Fold in the left and right sides of the tortillas and roll up from the bottom, tucking the bottom edges under the filling.
- Enjoy!
Nutrition Facts : Calories 1091 calories, Carbohydrate 120 grams, Fat 52 grams, Fiber 21 grams, Protein 42 grams, Sugar 18 grams
PROTEIN-PACKED BUDDHA BOWL RECIPE BY TASTY
Here's what you need: firm tofu, sweet potato, onion, garlic, peanut or vegetable oil, chickpeas, salt, pepper, chili powder, garlic powder, cooked quinoa, leafy greens, shredded carrots, avocado, Juice of 1 lemon, vegetable oil, sesame oil, hot sauce, dried thyme, paprika, salt
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 21
Steps:
- Make the marinade: In a small bowl, combine the vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt. Set aside.
- Add the marinade and tofu to a container and marinate for at least 30 minutes, or up to a day.
- Preheat the oven to 400ºF (200ºC).
- Lay the sweet potato, onion, and garlic on a baking sheet and drizzle with oil. Season with salt and pepper. Bake for 20-25 minutes.
- In a medium bowl, add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine.
- Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Set chickpeas aside.
- Fry the tofu in the same pan for about 10 minutes on each side.
- Slice tofu to your preference.
- Combine the quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice
- Enjoy!
Nutrition Facts : Calories 1018 calories, Carbohydrate 124 grams, Fat 46 grams, Fiber 26 grams, Protein 36 grams, Sugar 20 grams
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