Mexicali pumpkin and kidney bean chilli with tri-colour quinoa
Feed your gut microbiome with this Mexican-inspired chilli stew packed with vegetables and beans for all of your dietary needs! With smokey adobo sauce, this chilli is perfectly spiced and packed with protein and fibre. Spiciness mild. Pantry items needed: olive oil; Hands-on: 15-20 mins, ready in: 35-40 mins, Cooking equipment: large pot; Use within 5 days of receiving your meal kit.
Ingredients
Diced tomatoes, Water (pantry item), Kidney beans, Kent pumpkin, Green capsicum, Brown onion, Black beans, Tri-colour quinoa, Adobo sauce, Garlic, Vegetable stock cube, Smokey chilli spice (Organic cacao powder, Cumin ground, Salt iodised, Coriander ground, Freshly ground black pepper, Chilli powder (hot)).
Nutritional information
| Serving size: 645g | Per serve | Per 100g |
|---|---|---|
| Energy | 1916.1kJ | 297.1kJ |
| 458Cal | 71Cal | |
| Protein | 29g | 4.5g |
| Fat, total | 3.5g | 0.5g |
| • saturated | 0.4g | 0.1g |
| Carbohydrate | 62.4g | 9.7g |
| • sugars | 21.9g | 3.4g |
| Sodium | 400mg | 62mg |
