Quionoa ala chili con carne
Chili con carne in a lighter, plant-based version with quinoa and lentils, ready in 35 minutes. Delicious, nutritious, and perfect for a quick dinner. Thank you for the recipe. delicious frames.
Number of servings
6
Preparation time
35 min
Print recipe
INGREDIENTS
- 1 cup QF Quality Food mixed quinoa
- 1 can Casa del Sur Black Beans
- Nachos chips Casa del Sur
- 1 onion, finely diced
- 5 cloves of garlic
- 2 tablespoons of tomato paste
- 400 g canned chopped tomatoes
- 1/2 cup red lentils, rinsed
- 750 ml of water or broth
- juice of 1 lemon
- 2 tablespoons olive oil
- 1/2 avocado
- 1 tablespoon of cream
- coriander
Spices:
- 2 tablespoons Casa del Sur chili con carne spices
- 1 teaspoon of cumin
- 2 teaspoons of smoked paprika
- salt to taste
A METHOD OF PREPARING
-
- Sauté the onion and garlic in olive oil in a large pot.
- Add tomato paste and spices (including chili con carne). Sauté for a few moments until fragrant.
- Add the diced tomatoes, quinoa, lentils, and broth or water. Stir.
- Cover and cook over low heat for about 20 minutes, until the quinoa and lentils are soft.
- Add black beans and lemon juice. Season to taste.
Serve with nachos, avocado, sour cream and cilantro
