Sriracha Tuna Chili
472 Calories
56 g Carbs
45 g Protein
7 g Fat
Total Time
Servings
6 servings

The high note of this recipe is that each serving packs 32 whopping grams of protein. If you ask me, that's quite a catch! If you're feeling cheesy, I like to top a bowl with some reduced fat or fat-free cheese, too.

Ingredients

  • 6 can tuna, canned in water
  • 1 tbsp chili powder
  • ⅞ 14 oz can kidney beans, canned
  • ⅞ 16 oz can black beans, drained and rinsed
  • ¾ cup salsa
  • 10 tsp sriracha
  • 1 small whole (2-2/5" dia) tomatoes
  • 4 cup garlic, minced
  • 2 tbsp canola oil
  • ⅛ whole green pepper, cut into strips
  • ⅛ cup, chopped sweet pepper, red
  • ⅛ whole yellow pepper, sliced
  • ⅛ whole onion, finely diced

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Directions

Prep:
Cook:
Total:
  1. Take out, drain, and rinse your dark red kidney and black beans. Drain your tuna.
  2. Prepare a large stove top pan, turn your burner on medium heat, and add in your cooking oil.
  3. After your pan heats up, add in your pepper stir-fry, then the rest of your ingredients while occasionally stirring everything around.
  4. After your pan heats up, add in your pepper stir-fry, then the rest of your ingredients while occasionally stirring everything around.

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