I went through a stretch last winter where groceries were eating a bigger chunk of my budget than I wanted to admit. Beans and lentils are what got my protein back on track, and I stopped thinking of them as a side the week I made a real pot of chili with them. A can costs about $1 and brings around 15 grams of protein.
Simmered in a pot
Soups, chilis, stews, and sauces that cook on the stovetop.
Pinto Beans and Chile-Lime Rice
This is the plate I make when the fridge is almost empty and payday is still 4 days out. Pinto beans simmered with cumin and garlic sit on top of rice brightened with lime juice and a little chile. Add a fried egg or some shredded chicken and you’re well past 25 grams of protein. The whole pot costs about $5.
Red Beans and Rice
Red beans and rice was built to stretch a little meat across a lot of people, which is why it works on a budget. I use 1 link of smoked andouille for flavor and let the beans carry the protein. It gets better the longer it simmers. Freeze half for next week.
White Bean Chicken Chili
White chicken chili is lighter than red chili, and I make it all fall. Chicken breast, great northern beans, green chiles, and cumin simmer in broth until it’s thick enough to stand a spoon in. Between the chicken and the beans, a bowl lands around 35 grams of protein. Top it with Greek yogurt instead of sour cream.
White Bean, Tomato, and Rosemary Stew
Cannellini beans, crushed tomatoes, garlic, and a sprig of rosemary cook down into a thick stew. I stir in a big handful of kale at the end and serve it with crusty bread. A spoonful of ricotta on top adds protein.
Spaghetti with Chickpeas
Pasta e ceci is Italian peasant food, and it works for a tight grocery week. Chickpeas simmer in a garlicky tomato sauce, and some get mashed to make everything creamy without any cream. Use protein pasta and a bowl clears 30 grams. My whole family asks for this one.
Tuscan Vegetable Bean Soup
This soup is how I use up every vegetable about to go soft in the fridge. Carrots, zucchini, celery, and tomatoes simmer with cannellini beans in a garlicky broth. A parmesan rind dropped in while it cooks adds flavor. It freezes well, so make a double batch.
Hearty Bean Soup with Toast
Bean soup and toast is a plain, simple dinner. I use a bag of mixed dried beans, which costs less than $2, and simmer them with onion, garlic, and smoked paprika until creamy. A thick slice of toast for dunking makes it a full meal. Soaking the beans overnight shortens the cook time.
Chickpea Curry
Chickpea curry is my answer to takeout cravings on a budget. Onion, garlic, ginger, and curry spices build the base, then chickpeas and a can of coconut milk simmer until thick. Serve it with rice or warm naan. I stir in Greek yogurt at the end for extra protein and a little tang.
Turkey and Bean Chili
This is the chili I make most often. Lean ground turkey and kidney beans split the protein, so a bowl has more than 35 grams without much fat. It simmers in about 40 minutes on the stove. Top it with shredded cheese and whatever green onions are left in the fridge.
Beans on Toast
Beans on toast is a British staple with a fair amount of protein. I make a quick homemade version with navy beans, tomato paste, and a pinch of smoked paprika instead of the canned stuff. Pile it on thick whole grain toast and add a fried egg on top. Dinner takes 15 minutes and costs about $2.
Tuscan Sausage and White Bean Soup
Italian sausage and white beans is one of my favorite pairings for a cold night. A little sausage goes a long way on flavor, and the beans stretch it into 6 filling servings. Spinach or kale wilts in right at the end.
Lentil Soup
If I had to pick one cheap protein to live on, it would be lentils. A pound of dry lentils costs under $2 and makes a pot of soup that feeds 6. They don’t need soaking, and they cook in about 25 minutes. Add a squeeze of lemon right before serving.
Lentils, chickpeas and black beans drive the protein in these dinners; we take their values from the USDA FoodData Central listings for boiled lentils, boiled chickpeas and boiled black beans, as described in how we calculate nutrition.
Skillet or grill
Grilled Chicken with Black Beans and Pico
This is my summer default. Grill a few chicken breasts, warm a can of black beans with cumin and lime, and pile fresh pico de gallo over the top. It’s high in protein and cheap, with fajita flavors and no tortillas. Leftovers become burrito bowls the next day.
Collard Greens, Beans, and Couscous
Greens and beans are one of the cheapest combinations in any kitchen. Sauté collards with garlic and a pinch of chili flakes, fold in white beans, and serve it over couscous with some shaved parmesan. Couscous cooks in 5 minutes, which is why it beats rice here. Top it with a fried egg for more protein.
Black Bean Tacos
Tacos don’t need beef. Black beans mashed with cumin, garlic, and a little chipotle crisp up in a hot skillet for the filling. Top them with cotija, avocado, and pickled onions. A side of Greek yogurt crema turns 3 tacos into a cheap, full dinner.
Oven or slow cooker
Slow Cooker Three-Bean Chili
Black beans, kidney beans, and pinto beans go into the slow cooker with crushed tomatoes, onion, and chili spices for 6 hours. It’s vegetarian as written, but 1 pound of lean ground turkey browned first adds a lot of protein for about $4 more. I portion it into containers for the next 3 to 4 days before it even cools.
Lentil Meatballs with Glazed Carrots and Pesto
I started making lentil meatballs regularly after the first batch. Cooked lentils, an egg, breadcrumbs, and parmesan hold together well, and they brown in the oven at 400°F. Pair them with honey-glazed carrots and a drizzle of pesto. A batch costs a fraction of what beef meatballs do.
Chicken and Chickpea Bowls
I use two protein sources to keep budget meals filling. Chicken thighs and chickpeas roast on 1 sheet pan with red onion and plenty of smoked paprika. Thighs are usually the cheapest cut in the case, and the chickpeas stretch them further. Finish with a yogurt sauce and some fresh herbs.
No cooking
Chickpea bowls mixed straight from the can.
Mediterranean Chickpea Salad Bowls
No stove required. Chickpeas, cucumber, tomato, red onion, feta, and a lemon-oregano dressing make a bowl that holds in the fridge for 4 days. I add a scoop of quinoa or some grilled chicken on days I trained hard. It’s the cheapest meal prep I do all month.
Chickpea, Feta, and Cucumber Pesto Bowls
Pesto isn’t just for pasta. Toss chickpeas with a few spoonfuls of basil pesto, then add cucumber, crumbled feta, and a squeeze of lemon. It’s ready in 10 minutes with no cooking. A can of chickpeas brings about 18 grams of protein to the bowl on its own.
