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Servings: 1
26 g protein
91 g carbs
5 g fat
510 kcal
Ingredients for Prepare servings servings with these ingredients
Per serving
kcal
g protein
g carbs
g fat
Instructions
- Take a large deep sauce pan, saute onion and garlic with olive oil.
- Add tomatoes, curry powder, red chili powder, cumin, cinnamon and pepper, cook for 3-4 minutes on medium heat.
- Add vegetable stock, quinoa, lentils and water, bring to a boil.
- Cover and cook for 30 minutes on low heat or until quinoa and lentils cooked.
- Meanwhile pressure cook beans in case using dry beans.
- Stir in cooked or canned black beans, kidney beans, chopped bell pepper, salt and cilantro.
- Cook while stirring on high heat to thicken the chili for 5 minutes.
- Lentil and quinoa chili is ready to serve.
Nutritional Facts
per 1 serving size (unscaled)
Amount Per Serving
Calories 510 kcal
Calories from Fat 45
% Daily Values*
Total Fat 5 g
7.14%
Saturated Fat 0.68 g
2.83%
Polyunsaturated Fat 2.12 g
Monounsaturated Fat 1.87 g
Cholesterol 0 mg
0%
Sodium 622 mg
27.04%
Potassium 1135 mg
Total Carbohydrate 91 g
29.35%
Dietary Fiber 25.47 g
79.59%
Sugars 4.64 g
5.16%
Protein 26 g
Vitamin A 6.22%
Vitamin C 13.75%
Calcium 13%
Iron 69.23%
* Nutritional Values are estimated and may vary
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