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Super protein chili with rice, beans and vegetables topped with fresh cilantro in a round white bowl on a white table with a dish of sour cream and toppings on the side.

Super Protein Chili

three beans, quinoa, rice blend, pickled cabbage

STARS

The perfect post-workout meal! Packed with protein, low in fat, and satisfying. This lightly spicy chili is served over a blend of wild and brown rice.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 10 minutes
Active Time:  30 minutes
Ingredients

Rice

  • 1 cup wild rice
  • ½ teaspoon salt
  • 1 teaspoon olive oil

Pickled Cabbage and Onions

  • 1 cup shredded green cabbage
  • ½ red onion, sliced thinly
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon coriander seeds
  • ½ cup rice wine vinegar

Super Protein Chili

  • 1 tablespoon olive oil
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can crushed tomatoes
  • 1 can chipotle in adobo, puréed
  • 1 15-ounce can kidney beans, drained and rinsed, liquid reserved
  • 1 15-ounce can cannellini beans, drained and rinsed, liquid reserved
  • 1 15-ounce can black beans, drained and rinsed 
  • 1 cup red quinoa

Cumin Yogurt

  • 1 cup plain yogurt
  • 1 teaspoon cumin
  • 1 garlic clove, minced
  • Salt and pepper to taste
Directions
1
Add the wild rice, salt, olive oil, and 2 cups of water to a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 60 minutes, or until cooked through. 
2
To make the pickles, place the onion and cabbage in a heatproof bowl. Combine the salt, sugar, coriander, and vinegar in a small saucepan over medium heat. Bring to a simmer, then pour the hot liquid over the vegetables and cool to room temperature. 
3
In a large skillet, heat the oil over medium-high heat and sauté the celery, garlic, onion and carrot until softened, about 5 minutes. Add the diced and crushed tomatoes, chipotle purée, cannellini and kidney bean liquid and 2 cups of water. Bring to a boil.
4
Once boiling, add the quinoa and simmer for 10 minutes. Add the beans and season with salt pepper. Bring to simmer, check seasoning and add more water if necessary to reach desired thickness.
5
Combine the cumin yogurt ingredients in a small bowl.
6
To serve, divide the rice between bowls. Top with chili and garnish with pickles and cumin yogurt. 

Super Protein Chili

three beans, quinoa, rice blend, pickled cabbage

STARS

The perfect post-workout meal! Packed with protein, low in fat, and satisfying. This lightly spicy chili is served over a blend of wild and brown rice.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 10 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Rice

  • 1 cup wild rice
  • ½ teaspoon salt
  • 1 teaspoon olive oil

Pickled Cabbage and Onions

  • 1 cup shredded green cabbage
  • ½ red onion, sliced thinly
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon coriander seeds
  • ½ cup rice wine vinegar

Super Protein Chili

  • 1 tablespoon olive oil
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can crushed tomatoes
  • 1 can chipotle in adobo, puréed
  • 1 15-ounce can kidney beans, drained and rinsed, liquid reserved
  • 1 15-ounce can cannellini beans, drained and rinsed, liquid reserved
  • 1 15-ounce can black beans, drained and rinsed 
  • 1 cup red quinoa

Cumin Yogurt

  • 1 cup plain yogurt
  • 1 teaspoon cumin
  • 1 garlic clove, minced
  • Salt and pepper to taste

Directions

1
Add the wild rice, salt, olive oil, and 2 cups of water to a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 60 minutes, or until cooked through. 
2
To make the pickles, place the onion and cabbage in a heatproof bowl. Combine the salt, sugar, coriander, and vinegar in a small saucepan over medium heat. Bring to a simmer, then pour the hot liquid over the vegetables and cool to room temperature. 
3
In a large skillet, heat the oil over medium-high heat and sauté the celery, garlic, onion and carrot until softened, about 5 minutes. Add the diced and crushed tomatoes, chipotle purée, cannellini and kidney bean liquid and 2 cups of water. Bring to a boil.
4
Once boiling, add the quinoa and simmer for 10 minutes. Add the beans and season with salt pepper. Bring to simmer, check seasoning and add more water if necessary to reach desired thickness.
5
Combine the cumin yogurt ingredients in a small bowl.
6
To serve, divide the rice between bowls. Top with chili and garnish with pickles and cumin yogurt.