Express quinoa chili sin carne
Mexican Stew Easy
Red beans, quinoa, tomatoes, onion, garlic and paprika in vegetable stock. Express chili sin carne : thick, softly smoky, vegan. About 25 minutes.
Dietary summary — not verified vegetarian, vegan, gluten, lactose, alcohol, pork · 6 unverified point(s)
- Not verifiedVegetarian, Vegan, Gluten, Lactose, Alcohol, Pork
5 min
Preparation
20 min
Cooking
Ingredients
Onions
1 piece(s)
Garlic
2 clove(s)
Paprika
2 tsp
Crushed tomatoes
400 g
Olive oil
20 ml
Salt
1 pinch(es)
Pepper
1 pinch(es)
Quinoa
200 g
Vegetable stock
500 ml
Red kidney beans
400 g
Preparation steps
1
Slice the onion. Mince the garlic. Drain the red beans. Rinse the quinoa.
2
Heat oil in a saucepan. Soften onion and garlic 2 minutes.
3
Add beans, crushed tomatoes, quinoa, paprika and vegetable stock. Stir.
4
Bring to a boil, then simmer 18 minutes over medium heat until the quinoa is cooked and the chili thickens. Season with salt and pepper.
5
Serve hot.
Per serving
388 kcal
Calories
18 g
Protein
49 g
Carbs
10 g
Fat