Description
The ultimate tuna chili recipe made with pantry staples—packed with beans, peppers, and hearty vegetables. This easy, one-pot dish is healthy, comforting, and infused with warming spices for a satisfying meal.
Ingredients
Scale
- 2 teaspoons avocado oil
- 1 brown onion, chopped
- 1 medium red bell pepper (capsicum), chopped
- 1 medium green bell pepper (capsicum), chopped
- 1/2 -1 teaspoon hot chilli powder*
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 425g (15 oz) can tuna in spring water
- 400g (14 oz) can red kidney beans, drained
- 400g (14 oz) can black beans, drained
- 2 x 400g (14 oz) cans diced tomatoes
- 1/3 cup raw white rice
- 1/2 teaspoon salt, to taste
- 1 cup water
Instructions
- Heat the avocado oil in a pot over medium heat. Add the diced onion and bell peppers. Cook for a few minutes until softened. Add the spices, and toast for another minute until fragrant.
- Stir in the diced tomatoes, beans, tuna (and it's liquid), rice, salt and water. Mix everything well.
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 30 minutes, stirring every 10 minutes to prevent the rice from sticking to the bottom.
Notes
- Chilli Powder: I used pure ground hot chilli powder (not chili spice seasoning). If using chili seasoning add 2 teaspoons instead.*
- To Store: Refrigerate tuna chili in an airtight container for 3–4 days. Reheat in the microwave or on the stovetop.
- To Freeze: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 8.7g
- Fat: 3.9g
- Saturated Fat: 0.7g
- Carbohydrates: 46.6g
- Fiber: 8.8g
- Protein: 26.5g