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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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
25 g
Échalote
10 g
Ail
200 g
Poivron vert
113 g
Carotte
10 g
Persil
1 boîte(s)
Haricots rouges
1 cs
Mélange paprika-cumin-ail
(Contient Sulfites)
1 cc
Cannelle, moulue
½ tasse(s)
Quinoa blanc
1 boîte(s)
Tomates en dés
2 cs
Pâte de tomates
1 pièce(s)
Lime
3 cs
Crème sure
(Contient Lait)
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
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.