Quick Black Bean Chili with Lime Cous Cous

composition

chili

1/2 cup (120 ml) chopped onion.
1/2 large red bell pepper, chopped
2 large tomatoes, chopped
1 small jalape?o, chopped
1 1/2 cups (256 g) cooked unsalted black beans, drained.
2 teaspoons cayenne pepper
1/4 teaspoon salt
For making Cuscus

2/3 cup (57g) whole wheat couscous
1 teaspoon fresh lime juice
2 tablespoons fresh cilantro
directions

Set up a large skillet, drizzle with olive oil and set over medium-high heat. Add the onion and pepper and stir. When it starts to sizzle and brown, about 2 minutes, turn the heat down to medium-low and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the tomatoes, jalape?os, black beans, chili powder and salt and cook until the tomatoes are soft and the mixture has thickened, about 4 minutes. Remove from heat.

For the cous cous. Bring 1 cup of water to a boil in a small saucepan. Add the rice flour and lime juice, stirring quickly and cover. Remove from the heat and let stand for 5 minutes. Fluff and stir in cilantro.

Serving Size: 3/4 cup Serving Size: 3/4 cup cous cous and 1 1/2 cups cayenne pepper.

Nutrition (per serving). Calories: 435; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 395mg; Carbohydrates: 1g.435; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 395mg; Carbohydrates: 88g; Dietary Fiber: 19g; Sugar: 11g ; Protein: 21g. 88g; Dietary fiber: 19g; Sugar: 11g.