Black bean and quinoa chili with lime

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 Friendly, Soy-Free, Vegetarian, Protein Plus

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.

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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 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, Total Fat 28g (36% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 30mg (10% DV), Sodium 740mg (32% DV), Total Carb. 71g (26% DV), Fiber 14g (50% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 26g
Contains: Milk

Instructions

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

Wash produce before use

1

Start the chili

  • Remove the stem, ribs, and seeds from the red bell pepper. Coarsely chop the pepper.
In a large sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the bell pepper and mirepoix, season with salt, and cook, stirring occasionally, until the vegetables soften and start to brown, 6 to 8 minutes. Stir in the chili spice blend and cook until fragrant, about 1 minute.
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.
Add the quinoa, black beans, tomatoes, and 5 cups water to the pot and season with salt and pepper. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the quinoa is tender and the chili is thickened, 25 to 30 minutes.
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.
Remove the chili from the heat, stir in the lime juice and half the cilantro, and season to taste with salt and pepper.

Serve

Transfer the chili to individual bowls. Set out the Mexican cheese blend, yogurt, pumpkin seeds, lime wedges, and remaining cilantro and invite everyone to choose their garnishes. Serve the tortilla chips on the side.

Kids can!
  • Rinse the quinoa and black beans.
  • Juice the lime.
  • Set the table.
  • Garnish and serve the chili.
  • Wash the dishes.
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