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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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
