Overview

• The syndicated recipe by Linda Gassenheimer was published September 30, 2025, and republished by outlets including the Orlando Sentinel, Hartford Courant, and Capital Gazette.
• The method sautés bell pepper and onion with chili powder and cumin, then adds tuna, kidney beans, diced tomatoes, and tomato sauce for a brief covered simmer before a dash of hot sauce.
• The shopping list centers on 10 ounces of fresh tuna plus green bell pepper, reduced-sodium beans and tomatoes, tomato sauce, hot pepper sauce, cilantro, and a ready-to-eat salad with light dressing.
• The dish yields two servings with per-serving nutrition of 538 calories, 50.5 g protein, 12.6 g fat, 61.1 g carbohydrates, 19.6 g fiber, and 277 mg sodium.
• Helpful tips include using pre-diced produce to save time and choosing any type of kidney beans, with the meal framed as an autumn-appropriate alternative to beef chili.