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One-Pot Peruvian Chili

One-Pot Peruvian Chili

With Quinoa, Kidney Beans and Lime Crema

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This delicious dish has a bit of a twist - quinoa, cooked in the same pot as the chilli! It provides all the flavours you'd expect from a chilli but with some added cinnamon tones and a nutty texture. Kidney beans and plenty of veg make it a hearty and nutitious meal. Go for it!

Tags:Veggie
Allergens:Sulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

25 g

Shallot

10 g

Garlic

200 g

Green Bell Pepper

113 g

Carrot

10 g

Parsley

1 box

Kidney Beans

1 tbsp

Paprika-Cumin-Garlic Blend

(ContainsSulphites/Sulfite)

1 tsp

Ground Cinnamon

½ cup

White Quinoa

1 box

Diced Tomatoes

2 tbsp

Tomato Paste

1 unit

Lime

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2364 kJ
Calories565 kcal
Fat8 g
Saturated Fat2 g
Carbohydrate97 g
Sugar20 g
Dietary Fiber23 g
Protein28 g
Cholesterol7 mg
Sodium389 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Strainer
Large Pot
Zester
Measuring Cups
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce.* Drain and rinse the beans. Core and cut the bell pepper into 1/2-inch pieces. Mince or grate the garlic. Peel and finely chop the shallot into 1/4-inch pieces.

2

Heat a large pot (or a very large pan) over medium-high heat. Add a drizzle of oil, then the shallot, carrot, pepper and garlic. Cook, stirring occasionally, until the shallot softens, 3-4 min.

3

Add the spice blend and a pinch of cinnamon. Season with salt and pepper. Stir to coat.

4

Add the beans, quinoa, tomato paste, tomatoes and 1 cup water to the pot. Bring to a boil over high heat, then reduce to medium-low heat. Cover and cook until quinoa is tender and all the water has been absorbed, 15-18 min.

5

Meanwhile, zest, then cut the lime into wedges. Roughly chop the parsley. In a small bowl, stir together the sour cream and lime zest. Season with salt and pepper.

6

Divide the chili between bowls. Dollop with the lime crema and sprinkle with parsley. Squeeze over a lime wedge, if desired.