Protein Swap | Goodfood x Le Fit Cook: Ground Beef Mexican Chili
with Quinoa & Multicoloured Peppers
Cooking time
30 minutes
Servings
2/4
Calories
930 /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 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:
- 250g Canadian-raised lean ground beef
- 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, Sulphites
You will need:
Medium pot
Zester
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
28 g
Saturated Fat
10 g
Sodium
700 mg
Total Carb
132 g
Sugars
19 g
Protein
45 g
Fibre
13 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
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 beef*. Cook, breaking up the meat, 4 to 6 min., until cooked through.
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.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
