Dinner

Vegan Chilli

Kidney Beans and quinoa cooked in tomatoes and various other vegetables and spices.

30

min

Meal benefits

Very high in fiber, essential for digestive and gut health and has been proved to decrease risk of diabetes and cardiovascular diseases

Packed with vitamins, minerals and antioxidants, which all play a big role in bone health, skin health, and immune function

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

376

Protein

22

g

Fats

8

g

Carbs

54

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

100

g

canned kidney beans

100

g

canned diced tomatoes

40

g

dry quinoa

0.5

onion, diced

1

bell pepper, diced

1

small carrot, diced

1

garlic, minced

1

tsp

olive oil

0.5

tsp

chili powder

0.5

tsp

ground cumin

0.5

tsp

paprika

Instructions

_{Step 1/3}

Sauté Vegetables

In a pot, heat olive oil over medium heat. Add diced onion, bell pepper, carrot and sauté until the vegetables are softened, about 5 minutes. Then add in garlic and cook until fragrant, about another minute.

_{Step 2/3}

‍Combine Ingredients & Season

Season with chili powder, ground cumin, paprika, salt, and pepper then toast for about 30 seconds. Add canned diced tomatoes with juices, kidney beans with juices, and quinoa to the pot. Stir well to combine all the ingredients.

_{Step 3/3}

Simmer & Serve‍

Bring the chili to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the chili has thickened and the flavors have melded together. Taste and adjust the seasoning or add a bit more water if needed. Serve hot, with optional garnishes like sliced avocado, chopped cilantro, or chopped red onion.