Name: Quinoa Black Bean Chili with Parmesan-Date Kale Salad & Dijon Dressing
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; 3 (398 ml) cans diced tomatoes; 1 ½ cups frozen corn; 3 cloves garlic; 1 ½ bunches kale; ⅓ cup medjool dates, pitted; 85 g Parmesan cheese; 1 ½ cups plain Greek yogurt; ⅓ cup pumpkin seeds; 1 ½ cups quinoa; 1 ½ medium yellow onions; apple cider vinegar; black pepper; chili powder; Dijon mustard; extra virgin olive oil; salt

Quinoa Black Bean Chili with Parmesan-Date Kale Salad & Dijon DressingQuinoa Black Bean Chili with Parmesan-Date Kale Salad & Dijon Dressing — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

3 (398 ml) cans diced tomatoes

1 ½ cups frozen corn

3 cloves garlic

1 ½ bunches kale

⅓ cup medjool dates, pitted

85 g Parmesan cheese

1 ½ cups plain Greek yogurt

⅓ cup pumpkin seeds

1 ½ cups quinoa

1 ½ medium yellow onions

apple cider vinegar

black pepper

chili powder

Dijon mustard

extra virgin olive oil

salt

Instructions

Drain and rinse beans; set aside.

Peel and small dice onions; peel and mince garlic.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add the onion and garlic; cook, stirring occasionally, until softened, about 3 minutes.

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.

While the chili is cooking, place oil, vinegar, Dijon, salt, and pepper in a large bowl; whisk to combine the dressing.

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.

Small dice dates and add to the bowl along with the pumpkin seeds.

Grate or shave Parmesan with a vegetable peeler and add to the bowl with the kale; toss to combine the salad.

Divide chili between bowls and top with a dollop of yogurt; serve with salad on the side and enjoy!

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