One-Pot Peruvian Chili
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One-Pot Peruvian Chili

One-Pot Peruvian Chili

With Quinoa, Kidney Beans and Lime Crema

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
Milk

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

/ 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

(Contains Sulphites)

1 tsp

Ground Cinnamon

½ cup

White Quinoa

1 box

Diced Tomatoes

2 tbsp

Tomato Paste

1 unit

Lime

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

Oil*

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Nutrition Values

Energy (kJ)2364 kJ
Calories565 kcal
Fat8 g
Saturated Fat2 g
Carbohydrate97 g
Sugar20 g
Dietary Fiber23 g
Protein28 g
Cholesterol7 mg
Sodium389 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Garlic Press
Strainer
Large Pot
Zester
Measuring Cups
Small Bowl

Instructions

PREP
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.

COOK VEGGIES
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.

COOK SPICES
3

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

COOK CHILI
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.

MAKE CREMA
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.

FINISH AND SERVE
6

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

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