
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Black bean and quinoa chili with lime
Gluten-Free, Soy-Free, Vegetarian
2 Servings, 630 Calories/Serving
30–40 Minutes
Chili is often considered a weekend project, but when most of the ingredients are premeasured and precut, this one-pot meal comes together quickly. Black beans and quinoa provide a double dose of protein. The six garnishes mean that everyone can design their bowl exactly to their liking.
In your bag
- 1 red bell pepper
- 1½ cups mirepoix (onions - carrots - celery)
- Chili spice blend (chili powder - coriander - cumin - dried Mexican oregano - granulated garlic - sweet smoked paprika - cinnamon)
- ¾ cup rainbow quinoa
- 1½ cups cooked black beans
- 1 cup diced tomatoes
- 2 limes
- Fresh cilantro
- ¼ pound shredded Mexican cheese blend (Monterey jack - sharp cheddar - queso blanco - Asadero)
- ½ cup Greek yogurt
- ¼ cup roasted pumpkin seeds
- Tortilla chips
Nutrition per serving
Calories: 630, Protein: 26g, Fiber: 14g, Total Fat: 28g, Monounsaturated Fat: 11g, Polyunsaturated Fat: 7g, Saturated Fat: 8g, Cholesterol: 30mg, Sodium: 740mg, Carbohydrates: 71mg, Total Sugars: 9g, Added Sugars: 0g.
Contains:
Milk
Instructions
Wash produce before use
1
Start the chili
- Remove the stem, ribs, and seeds from the red bell pepper. Coarsely chop the pepper.
While the bell pepper and mirepoix cook, rinse the quinoa and black beans.
2
Prep and cook the quinoa and black beans
- In a fine-mesh strainer, rinse the quinoa and black beans.
When the chili is almost done, prepare the limes and cilantro.
3
Prep the lime and cilantro
- Juice 1 lime.
- Cut 1 lime into wedges for garnish.
- Coarsely chop the cilantro; set aside half for garnish.
Serve
Kids can!
- Rinse the quinoa and black beans.
- Juice the lime.
- Set the table.
- Garnish and serve the chili.
- Wash the dishes.