Goodfood x Le Fit Cook: Impossible™ Beef Mexican Chili
with Quinoa & Multicoloured Peppers
Cooking time
30 minutes
Servings
2/4
Calories
890 /serving
We’re teaming up with Québec-based influencer Jérémie, better known as Le Fit Cook. He’s passionate about creating healthy recipes, with a sense of humour (as his cookbooks say, “It doesn’t look healthy, but it is!”). This robust chili features Impossible™ Beef, an entirely plant-based alternative to ground beef, browned with mellow Mexican spices. Jérémie beefs it up more by adding quinoa to the mix, plus a double dose of peppers: sweet and green. It’s served over comforting white rice with a dollop of lime-spiked sour cream.
We will send you:
- 2 Impossible™ burger patties (made from plants)
- 1 Onion (or shallot)
- 1 Green pepper
- 1 Sweet pepper
- 2 Garlic cloves
- 400ml Tomatoes (canned)
- 160g White rice
- 95g Red & white quinoa
- 43ml Sour cream
- 1 Lime
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Soy, Sulphites
You will need:
Medium pot
Zester
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
23 g
Saturated Fat
9 g
Sodium
990 mg
Total Carb
141 g
Sugars
20 g
Protein
39 g
Fibre
19 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, halve, core and medium-dice both types of peppers. Zest the lime; juice ½ and quarter the remaining ½. Halve, peel and small-dice the onion. Mince the garlic.
Start the chili
Crumble the patties. In a large pot, heat a drizzle of oil on medium. Add the onion and sauté, 2 to 3 min., until translucent. Add the garlic, both types of peppers and patties. Cook, stirring occasionally, 3 to 5 min., until the ‘meat’ begins to brown.
Finish the chili
Using a strainer, rinse the quinoa. To the pot of chili, add the quinoa, tomatoes, 1 ¼ cups water (double for 4 portions), the spices and S&P; bring to a boil. Reduce the heat to simmer, cover and cook, stirring occasionally, 18 to 20 min., until the quinoa is tender. Add ½ the lime juice and S&P; stir well. If the chili is too thick, add 2 to 4 tbsp water until you achieve your desired consistency.
Make the lime sour cream & serve
In a small bowl, combine the sour cream, lime zest, remaining lime juice and a pinch of salt. Divide the rice between your bowls. Top with the chili. Dollop with the lime sour cream. Garnish with the lime wedges. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
