Lentil and Bean Chilli with Quinoa
and Sour Cream
A perfectly light Mexican fusion dish.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Low Carb
45 min
A perfectly light Mexican fusion dish.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Low Carb
Ingredients
Chilli
Chopped tomatoes
0 Grams
Black beans
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep and fry
Peel and mince onion and garlic. Wash, dry and mince celery. Heat oil in a medium or large saucepan over medium heat. Fry onions and celery for 5 minutes.
2 Simmer
Add garlic and chopped tomatoes. Rinse and drain lentils and black beans in a colander, and add. Add also the smoked paprika, cumin, coriander, chilli flakes, salt and pepper. Bring to a light simmer and cover. Stew over low heat for 30 minutes. Add a splash of water, if needed.
3 Boil quinoa and serve
Meanwhile, place quinoa to a bowl and cover with warm water. Then pour into a colander (with very small holes) and drain. Measure the water to a medium saucepan and bring to a boil. Add quinoa. Simmer, covered, for 15 minutes until all the liquid is absorbed. Divide the cooked quinoa to plates and spoon the chili on top. Serve with sour cream.
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