This tuna chili is a great alternative to chili recipes made with beef or poultry. It’s flavorful, filling, and very easy and quick to make.
You know how some days you just don’t have the time to go grocery shopping and you have no idea what to make for dinner. So one day, I had to make something to eat using just the items I had in my fridge and the pantry. What could be easier than a chili?
I always make sure I have a few BPA-free cans of beans on hand. Of course, dried beans are better. But you have to soak them overnight, and I am not always that well organized. And how about using tuna fish instead of meat? And why I hadn’t thought of that before?
Luckily, I had a red bell pepper on hand. For me, red bell pepper is a must in a chili. It gives such wonderful flavor and a bit of beautiful red color to make the chili even more appetizing. The tuna chili tasted amazing, and I decided to share the recipe here on the blog.
It’s always great to have a healthy recipe in your collection that you can quickly make using simple, inexpensive ingredients. Whenever I am short on time and don’t have much else in the fridge, this tuna chili recipe always comes to the rescue.
4 Ways to Serve This Tuna Chili
- If you want to serve this tuna chili as in the photo, you will need 1/2 medium avocado, about 1 tablespoon chopped red onion, 1 tablespoon chopped cilantro, and a slice of lime;
- You can also serve this tuna chili with healthy low glycemic grains such as buckwheat or quinoa;
- This tuna chili also tastes great in a wrap with chopped veggies and guacamole;
- Or you can also, serve it with a green salad with olive oil vinaigrette.
- 1 1/2 Tbsp olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, thinly sliced
- 1 can (398 ml/13.46 oz) low sodium diced tomatoes
- 1 can (540 ml/19 oz) low sodium black beans, drained and rinsed
- 1 can (540 ml/19 oz) low sodium red kidney beans, drained and rinsed
- 2 cans (170 g) tuna in water
- 2 cups low sodium vegetable broth
- 1/2 Tbsp garlic powder
- 1 1/2 Tbsp chili powder
- 1/2 Tbsp paprika
- 1 tsp sugar (optional)
- salt to taste
- Heat the olive oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until the onions are translucent for about 4 minutes. Add the red bell pepper and cook until the pepper has softened for about 2 to 4 more minutes.
- Add the diced tomatoes, black beans, red beans, tuna (together with water), vegetable broth, garlic powder, chili powder, paprika, and sugar. Mix and season with salt.
- Bring to a simmer. Reduce heat. Cover and cook for about 40 minutes.
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Serving Size1/5 of recipe
Amount Per ServingCalories 464Total Fat 6.3gSaturated Fat 1.1gTrans Fat 0gUnsaturated Fat 5.2gCholesterol 0mgSodium 406.9mgCarbohydrates 67.5gFiber 25.8gSugar 6.3gProtein 36.4g