Chili With Carrot
Sophie
Chili can be enjoyed on its own or with your favorite grains on the side. And don't worry if you can't finish it all, chili tastes even better after spending the night in the fridge!
People: 1
50 min

Ingredients

0.5
Bell Pepper
50 grams
Black Beans
0.75
Carrot
0.5
Chili Pepper
1 tbsp
Flax Seeds
2 Clove
Garlic
0.25
Jalapeño
0.5 tbsp
Lemon
35 grams
Mushrooms
0.75 tbsp
Olive Oil
0.5
Onion
0.5 tbsp
Paprika
40 grams
Quinoa
0.25 tbsp
Smoked Paprika
70 ml
Stock
0.5
Tomatoes
70 ml
Tomato Sauce

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Prep

  1. Wash and cut your Mushrooms and tomatoes so that they all are a similar size.
  2. Finely chop your bell pepper, carrot, chili pepper, garlic, jalapeño and onion.
  3. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Boil quinoa according to the instructions on the package.
  2. Heat olive oil in a pot and add carrot, chili pepper, garlic, jalapeño and onion, paprika and smoked paprika and fry at lower temperature for several minutes.
  3. Heat olive oil in a pot, add Mushrooms and fry for 10 minutes.Finally, add Bell Pepper, Black Beans and Tomatoes and fry for 5 more minutes.
  4. Add canned tomatoes and mix.
  5. Add water or stock to your pot to obtain the desired thickness, and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  6. Add lemon and mix, simmer for 5 more minutes.

Finishing Touches

  1. Serve your stew with quinoa on the side.
  2. Add Flax Seeds on top.