HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pot Peruvian Chili
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!


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

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

25 g


10 g


200 g

Green Bell Pepper

113 g


10 g


1 box

Kidney Beans

1 tbsp

Paprika-Cumin-Garlic Blend


1 tsp

Ground Cinnamon

½ cup

White Quinoa

1 box

Diced Tomatoes

2 tbsp

Tomato Paste

1 unit


3 tbsp

Sour Cream


Not included in your delivery


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
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Cups
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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


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.


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.


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