cook logo

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.

Sizes

Dietaries

No added gluten
Protein+
Calorie smart
Whole food plant based
Vegan

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 645gPer servePer 100g
Energy1916 kJ
458 Cal
297 kJ
71 Cal
Protein29 g4 g
Fat, total4 g1 g
Saturated0 g0 g
Carbohydrates62 g10 g
Sugars22 g3 g
Sodium400 mg62 mg
1

Mexicali pumpkin and kidney bean chilli with tri-colour quinoa - Just Add Vegan - Just Add Vegan Ready Meals Delivered | Cookaborough