🍽️ Hearty Chili with Quinoa and Mint Dip

Name: Hearty Chili with Quinoa and Mint Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 1 large onion (each 100 g); 2 garlic cloves; 1 red chili pepper; 1 yellow bell pepper (each 200 g); 400 g kidney beans (can; drained weight); 150 g corn (can; drained weight); 3 tbsp rapeseed oil; 2 tbsp tomato paste (each 15 g); 150 g quinoa; salt; pepper; 1 tsp sweet paprika powder, hot; 1 tsp cumin powder; 0.5 tsp cinnamon; 800 g chopped tomatoes (2 cans); 200 ml vegetable broth; 0.5 bunch mint; 1 organic lemon; 200 g vegan crème fraîche; 2 tbsp soy yogurt; 3 pieces dark chocolate (each 5 g)

593 kcal · 30 min · 4 servings

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Ingredients

1 large onion (each 100 g)
2 garlic cloves
1 red chili pepper
1 yellow bell pepper (each 200 g)
400 g kidney beans (can; drained weight)
150 g corn (can; drained weight)
3 tbsp rapeseed oil
2 tbsp tomato paste (each 15 g)
150 g quinoa
salt
pepper
1 tsp sweet paprika powder, hot
1 tsp cumin powder
0.5 tsp cinnamon
800 g chopped tomatoes (2 cans)
200 ml vegetable broth
0.5 bunch mint
1 organic lemon
200 g vegan crème fraîche
2 tbsp soy yogurt
3 pieces dark chocolate (each 5 g)

Instructions

1. Peel the onion and garlic. Chop both ingredients very finely.
2. Wash the chili peppers. Remove the seeds and cut the vegetable into fine cubes.
3. Wash the bell pepper. Remove the stem and cut it into pieces about 1 cm in size.
4. Put the kidney beans and corn into a sieve. Rinse them with water and let them drain well.
5. Heat the oil in a large pot.
6. Sauté the onion and garlic over high heat for about 4 minutes until translucent (see-through).
7. Stir in the tomato paste and fry it briefly.
8. Add the chili peppers and bell pepper. Fry the vegetables for another 3 minutes.
9. Reduce the heat. Stir in the quinoa.
10. Season the mixture with salt, pepper, hot paprika powder, cumin, and cinnamon.
11. Add the drained kidney beans and corn to the pot. Mix everything well.
12. Deglaze the mixture with the chopped tomatoes and vegetable broth.
13. Bring the mixture to a boil once.
14. Simmer the chili on low heat for 20 minutes. Stir occasionally.
15. Wash the mint. Shake it dry.
16. Pluck the mint leaves from the stems. Chop the leaves finely.
17. Rinse the lemon under hot water. Dry it.
18. Grate the lemon peel to obtain lemon zest.
19. Mix the vegan crème fraîche with the soy yogurt.
20. Fold in the chopped mint, lemon zest, salt, and pepper into the cream.
21. Add the dark chocolate to the finished chili.
22. Stir until the chocolate has completely melted.
23. If the mixture is too thick, add a little water.
24. Serve the chili con quinoa on plates.
25. Top with the vegan mint cream and serve the dish.

Nutrition per serving

kcal: 593
Protein: 21 g · Fett/Fat: 28 g · Carbs: 63 g