Calories Per Serving

1290

Quick & Easy

Medium

A true ancient grain, quinoa originated in the Andean regions of Peru, Bolivia, Ecuador, and Colombia, where it was domesticated 3,000 to 4,000 years ago for human consumption.

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Hearty Beef & Quinoa Chiliwith Warm Buttered Biscuits

Supplies to Gather

Ingredients

Allergens

This hearty beef chili is slowly simmered with ground beef, kidney beans, sautéed bell peppers, and a chili powder blend. It’s topped with a sprinkling of cheddar cheese and green onions. Warm buttermilk biscuits complete the dish so you can soak up every delicious last bite of this savory chili.

• Deep saute pan with a lid (12 inches)

• Kitchen knife & cutting board

• Baking sheet• Aluminum foil

• Oven mitt• Cooking spoon• Paper towels• Salt & pepper• Cooking oil

• Ground beef• Quinoa chili S W • Sharp cheddar cheese M

• Sour cream M

• Green onions• Butter M

• Sliced red onions• Red bell pepper• Chipotle coffee mole spice• Buttermilk biscuits M W

MilkSoy MS Wheat (optional)W

H

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Follow all other listed cooking directions, but use the alternate steps below to prepare your selected protein.

Ground Turkey — 1110 cal Increase the cooking time to 4-5 min to brown and thoroughly cook the ground turkey in Step 2.

Note: Calories listed are the total calories (per serving) including the alternate protein.

Personalized Proteins!

Let’s Get Started!Preheat the oven to 350°F using the convection setting, or to 375°F for conventional ovens.

Line a baking sheet with aluminum foil and lightly grease.

Please Note:Cooking times may vary due to different appliances and temperatures. Adjust cooking times accordingly.

When adding ingredients to a hot pan always be careful of any oil splatter.

• Rinse and pat dry your fresh produce.• Slice the green onions into thin rounds.• Dice the red bell pepper into small

pieces. • Roughly chop the sliced red onions

into bite-size pieces.

• Place a large, deep saute pan onto the stovetop, add 1 tbsp. of cooking oil, and set the heat to medium. When the oil is hot, carefully add the ground beef. Season with the chipotle coffee mole spice, salt, and pepper. Cook for 3-4 min, stirring occasionally, until browned.

• Carefully pour any excess grease from the pan, then add the diced red bell pepper and red onions. Stir together and cook for 3-4 additional min, or until slightly softened.

• Meanwhile, place the buttermilk biscuits onto the lined baking sheet, then cover with foil and place into the oven. Cook for 5-7 min, or until warmed through. Use an oven mitt to carefully remove the baking sheet from the oven and allow the biscuits to cool slightly before serving.

• Add ½ cup of water to the saute pan, then use your cooking spoon to scrape up any tasty bits stuck to the bottom.

• Stir in the quinoa chili and bring to a simmer. Cover the pan with a lid and cook for 3-4 min, or until heated through. Add spoonfuls of water to achieve your desired consistency. Season to taste with salt and pepper, then turn off the heat.

Step 1 Step Step2 3

Let’s Plate!Spoon the beef and quinoa chili into serving bowls and top with the sliced green onions, sharp cheddar cheese, and sour cream. Slice the buttermilk biscuits in half and spread with the butter to serve alongside the chili.