Family Feast - Day 3

Chili Con Quinoa and Cilantro Coleslaw

served with Roasted Corn and Red Bell Pepper and Garlic Aioli

We could call our take on the Tex-Mex chili con carne “chili sin carne,” but we would rather think of what this chili has than what it is missing. Ours is a hearty tomato-based stew loaded with vegetables and a combination of beans, including kidney beans and black-eyed peas, and red quinoa to give it heft and depth. To the side is a crunchy cabbage and tomato slaw tossed in a creamy cilantro dressing and an elote salsa made with corn, red bell pepper, and jalapeňo in a caramelized garlic sauce.


Chopped tomatoes*, red pointed cabbage*, tomatoes*, corn*, red bell pepper*, onions*, red quinoa*, red onions*, CELERIAC*, carrots*, sunflower oil*, cilantro*, lime juice*, kidney beans*, butter beans*, tomato puree* (tomatoes*, salt), black eyed beans*, water, plant-based milk alternative* (water, SOYBEANS*), CASHEW nuts*, jalapenos*, garlic*, apple cider vinegar*, brown sugar*, dark chocolate* (cacao beans*, sugar*, cacao butter*, cacao powder*), cacao powder* (100% cocoa solids), salt, vegetable bouillon* (salt, vegetable powder* (parsnip*, parsley root*, onion*, carrot*, mushroom*, leek*, tomato*, garlic*), natural aroma, sugar*, canola oil*), syrup*, olive oil*, smoked paprika*, yeast flakes* (yeast*, WHEAT flour*, sea salt), sweet paprika*, chili flakes*, pepper*. The dark chocolate contains a minimum of 70% cocoa solids.

* = organic

Potential allergens: Chili con quinoa: Celeriac. Garlic aioli: Gluten, soy. Cilantro dressing: Gluten, cashew.

Nutritionals pr. 100 g Energy: 337 kJ / 81 kcal Fat: 3.9 g Saturated fatty acids: 0.6 g Carbohydrates: 10 g Sugars: 2.9 g Fiber: 2.2 g Protein: 2.4 g Salt: 0.33 g


Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need, as well as rinsing all vegetables and herbs. The rest is smooth sailing.

  1. Heat the chili con quinoa in a saucepan, 8 to 10 minutes.
  2. Add white garlic aioli and the mix of corn, red bell pepper and red onions to a bowl. Toss to combine.
  3. Cut the red pointed cabbage into thin strips, dice the tomato and chop the leaves and tender stems of the cilantro. Add pointed cabbage, tomatoes, half of the cilantro and the green cilantro dressing to a bowl. Toss to combine.
  4. Just before serving, add the remaining cilantro to the chili con quinoa. Enjoy with cilantro-coleslaw and the aioli-dressed corn, onions and red bell pepper.