White Fish and Bean Chili
A quick and hearty white fish and bean chili packed with protein and flavor, perfect for a satisfying and trendy meal.
10 min
Prep
15 min
Cook
4
Serves
410
Calories
Macros · per serving
38g protein
45g carbs
8g fat
Ingredients
For 4 servings
- 600 grams tilapia fillets
- 2 tablespoons olive oil
- 1 yellow onion
- 2 cloves garlic
- 1 red bell pepper
- 400 grams canned diced tomatoes
- 400 grams canned pinto beans
- 400 grams canned black beans
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- black pepper — to taste
- 2 tablespoons fresh cilantro
- 1 lime
Instructions
- 1
Dice the yellow onion and red bell pepper. Mince the garlic cloves.
- 2
Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper; sauté until softened, about 3-4 minutes.
- 3
Add chili powder, cumin, paprika, salt, and black pepper to the pot; stir to coat the vegetables.
- 4
Pour in the canned diced tomatoes (with juice) and both canned beans (drained and rinsed). Stir well and bring to a simmer.
- 5
Cut tilapia fillets into bite-sized pieces and add to the pot. Simmer for 5-7 minutes until the fish is cooked through and flakes easily.
- 6
Chop fresh cilantro and juice the lime. Stir cilantro and lime juice into the chili before serving.
Cook it this week.
NeatEat plans White Fish and Bean Chili — and the rest of your week — around your budget, groceries included.