QUINOA CHILI BOWL + CILANTRO-LIME SAUCE

Ingredients

• 1 lb ground pork
• 2 T olive oil
• 2 cloves garlic, crushed + minced
• 1 jalapeño pepper, seeded + diced
• 1 poblano pepper, seeded + chopped
• 1 1/2 C vegetable stock
• 1 (15 oz) can Navy beans, drained
• 8 oz dark beer
• 2 T apple cider vinegar
• 1 lime, juiced
• 1 C quinoa, uncooked
• 1/2 C red onion, thinly sliced
• 1 T ground cumin
• 1 T chili powder
• 1 T dried oregano
• Cilantro-Lime Sauce
• 1 bunch cilantro, leaves + small stems
• 1 T olive oil
• 2 limes, juiced
• 1 jalapeño pepper
• 2 cloves garlic, crushed

Instructions

1. In a small food processor, process all ingredients for the Cilantro-Lime Sauce until smooth and creamy. Set aside.

2. In a 3-qt rice pot, heat olive oil over medium heat. Add the ground pork and cook for 5 minutes.

3. Add the minced garlic and cook for 1 minute.

4. Add the remaining ingredients to the rice pot, mix well and bring to a boil.

5. Reduce heat to low, cover with the inner and outer lids and simmer for 20 minutes or until liquid is mostly absorbed.

6. Remove from heat and let stand 10 minutes. Stir to combine and drizzle with Cilantro-Lime Sauce to serve.

Serves 4

To Be Noted

• This recipe was developed in partnership with Le Creuset and made in their 3-qt Enameled Cast Iron Rice Pot.

Category: Lunch + Dinner

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