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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 696 calories
  • 35 min
  • 4 servings

Ingredients

  • 2 (15 oz) cans black beans
  • 2 (14.5 oz) cans diced tomatoes
  • 1 cup frozen corn
  • 2 cloves garlic
  • 1 bunch kale
  • ¼ cup medjool dates, pitted
  • 2 oz Parmesan cheese
  • 1 cup plain Greek yogurt
  • ¼ cup pumpkin seeds
  • 1 cup quinoa
  • 1 medium yellow onion
  • apple cider vinegar
  • black pepper
  • chili powder
  • Dijon mustard
  • extra virgin olive oil
  • salt

Instructions

  1. Drain and rinse beans; set aside.
    • 2 (15 oz) cans black beans
  2. Preheat a large pot over medium heat.
  3. Meanwhile, peel and small dice onion; peel and mince garlic.
    • 1 medium yellow onion
    • 2 cloves garlic
  4. Once the pot is hot, add oil and swirl to coat the bottom. Add the onion and garlic; cook, stirring occasionally, until softened, about 2 minutes.
    • 4 tsp extra virgin olive oil
  5. Add beans, corn, tomatoes, quinoa, water, chili powder, and salt to the pot. Stir to combine the chili and bring to a boil over high heat; reduce heat to low, cover, and cook until the liquid is absorbed and quinoa is tender, about 20 minutes.
    • 1 cup frozen corn
    • 2 (14.5 oz) cans diced tomatoes
    • 1 cup quinoa
    • 1 cup water
    • 2 tbsp chili powder
    • 1 tsp salt
  6. While the chili is cooking, place oil, vinegar, Dijon, salt, and pepper in a large bowl; whisk to combine the dressing.
    • 4 tsp extra virgin olive oil
    • 2 tsp apple cider vinegar
    • 1 tsp Dijon mustard
    • ½ tsp salt
    • ¼ tsp black pepper
  7. Wash and dry kale; fold leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and add to the bowl with the dressing.
    • 1 bunch kale
  8. Small dice dates and add to the bowl along with the pumpkin seeds.
    • ¼ cup medjool dates, pitted
    • ¼ cup pumpkin seeds
  9. Grate or shave Parmesan with a vegetable peeler and add to the bowl with the kale; toss to combine the salad.
    • 2 oz Parmesan cheese
  10. Divide chili between bowls and top with a dollop of yogurt; serve with salad on the side and enjoy!
    • 1 cup plain Greek yogurt

Nutrition per Serving

Calories
696
Fat
22g
Net Carbs
72g
Protein
35g

Cookware

  • can opener
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater (optional)
  • large pot
  • measuring cups
  • measuring spoons
  • mixing bowls
  • stirring spoon
  • tongs
  • vegetable peeler
  • whisk or fork