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Servings: 1
26 g protein
91 g carbs
5 g fat
510 kcal

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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