In order to bring you the best organic produce, some ingredients may differ from those depicted.

Black bean and quinoa chili with lime, yogurt, and pumpkin seeds

Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories

2 Servings, 570 Calories/Serving

30–40 Minutes

Black beans and quinoa give a one-two protein punch to this warming vegetarian chili. The creamy yogurt makes a healthy stand-in for sour cream. Our custom spice blend adds nuance and depth while sparing you from wrangling your measuring spoons, or that last-minute dash to the grocery store.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 yellow onion
1 red bell pepper
1 carrot
1 stalk celery
Fresh cilantro
½ cup rainbow quinoa
1 cup black beans
1 lime
Chili spice blend (coriander - cumin - dried Mexican oregano - granulated garlic - sweet smoked paprika - cinnamon)
½ cup diced tomatoes
¼ cup Greek yogurt
¼ cup roasted pumpkin seeds

Nutrition per serving

Calories 570, Total Fat 21g (27% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 580mg (25% DV), Total Carb. 73g (27% DV), Fiber 15g (54% DV), Protein 24g
Contains: Milk

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the vegetables

Peel and coarsely chop the onion.
Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
Scrub the carrot and peel, if desired. Cut the carrot in half lengthwise, then into ½-inch pieces.
Cut the celery crosswise into ½-inch-thick pieces.
Coarsely chop the cilantro.
Rinse the quinoa.
Rinse the black beans.
Cut the lime into wedges.

Cook the chili

In a pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the onion, bell pepper, carrot, and celery, and season with salt. Cook, stirring a few times, until the vegetables soften and start to brown, 6 to 8 minutes. Add the chili spice blend, stir to coat, and cook until fragrant, about 1 minute.
Stir in the quinoa, black beans, and tomatoes. Pour in 3 cups water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the quinoa is tender and the chili is thickened, 15 to 20 minutes. Remove the pot from the heat and stir in the cilantro. Season the chili to taste with salt and pepper.

Serve

Transfer the chili to individual bowls. Garnish with the yogurt and pumpkin seeds, and serve with the lime wedges.

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