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If you like chili and want a quick, healthy, and guilt-free version you’re going to love this Sriracha Tuna Chili recipe!
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Ingredients
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Here is the recipe:
2 Tablespoons Canola Oil
2 14.4 Ounce Bags Frozen Pepper Stir-Fry Vegetables (or chop up some Green, Red, Yellow Peppers and White Onion)
6 Cans Tuna
1 Packet (1.25 Ounces/35g) Chili Seasoning Mix (Lowest sodium one you can find)
1 Can (16 Ounces/454g) Reduced Sodium Dark Red Kidney Beans
1 Can (15 Ounces/425g) Reduced Sodium Black Beans
10 Tablespoons (165g) Salsa
10 Teaspoons (50g) Sriracha
1 Can (28 Ounces/794g) Crushed Tomatoes
2 Teaspoons Minced Garlic (or 4 Cloves)
Calories in the WHOLE recipe:
Calories: 2280
Fat: 36g
Saturated Fat: 2g
Sodium: 4940mg
Carbs: 297g
Fiber: 76g
Sugar: 84g
Protein: 192g
Calories in each bowl (if you make 6):
Calories: 380
Fat: 6g
Saturated Fat: .3g
Sodium: 823.3mg
Carbs: 49.5g
Fiber: 12.6g
Sugar: 14g
Protein: 32g
Take out, drain and rinse your Dark Red Kidney + Black Beans. Drain your Tuna. Take out a large stove top pan, turn your burner on Medium Heat, and add in your Canola Oil. After your pan heats up add in your Pepper Stir-Fry and then the rest of your ingredients while occasionally mixing everything around. Once all of your ingredients are in your pan and mixed together let your chili cook for 10:00-15:00 stirring it every couple of minutes. Mouthgasm!
Tips: Top it with some reduced fat or fat free cheese!
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Music by:
Broken Reality Kevin MacLeod (incompetech.com)
Niles Blues Kevin MacLeod (incompetech.com)
Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/