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Ingredients
- 1 red pepper, chopped
- 1 1/2 cups mix of onions, carrots and celery
- 1 tablespoon chili spice blend
- 3/4 cup rainbow quinoa
- 1 1/2 cups cooked black beans
- 1 cup diced tomatoes
- 2 limes
- 1 1/2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon cayenne pepper, or more, to taste
- Kosher salt, to taste
- Black pepper, ground, to taste
- 1/2 cup fresh cilantro
- Optional:
- 1/4 pound shredded Mexican cheese blend
- 1/2 cup Greek yogurt
- 1/4 cup roasted pumpkin seeds
- Tortilla chips
Instructions
- In large skillet, heat 2 Tbsp. of oil. Add bell pepper, mix of onions, carrots and celery, salt and cook, 6 to 8 minutes. Add chili spice and cook, about 1 minute.
- Add rinsed 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 25 to 30 minutes.
- Juice 1 lime and cut the other lime into wedges for garnish.
- Coarsely chop the cilantro; set aside half for garnish.
- remove chili from heat, stir in lime juice and half the cilantro. Season with salt and pepper.
- Use Mexican cheese blend, yogurt, pumpkin seeds, lime wedges and remaining cilantro for garnishes. Serve with tortilla chips.
Kids can!
Rinse the quinoa and black beans.
Juice the lime.
Set the table.
Garnish and serve the chili.
Nutritional Information
Serving Size: 3
Calories: 730
Total Fat: 9 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 15 g
Sodium: 604 mg
Carbs: 23 g
Protein: 33 g
Source:
Shape Your Future