Protein Packed Chili Recipe By Tasty Recipes

HEARTY PROTEIN-PACKED CHILI RECIPE BY TASTY

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!

FREEZER-PREP PROTEIN PACKED CHILI RECIPE BY TASTY

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!

PROTEIN-PACKED CHILI RECIPE BY TASTY

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!

PROTEIN-PACKED ROASTED VEGETABLE SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400℉ (200℃). Grease a baking sheet with nonstick spray.
• Reserve a few broccoli florets, then place the remaining broccoli, chickpeas, Brussels sprouts, sweet potato, and tofu on the baking sheet in individual piles. Drizzle with the olive oil and season with salt, pepper, and chili powder. Bake for 25 minutes, until the vegetables are tender and the tofu is browned.
• Make the dressing: In a large mason jar, combine the hummus, lemon juice, olive oil, thyme, salt, pepper, and water. Stir to combine.
• Add the reserved raw broccoli, the roasted broccoli, sweet potato, chickpeas, Brussels sprouts, tofu, and spinach and screw on the lid.
• Store in the refrigerator until ready to eat, up to 5 days.
• Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
• Enjoy!