Mealime recipe · lives on in MealPot
Quinoa Black Bean Chili with Parmesan-Date Kale Salad & Dijon Dressing
- 30 min
- 2–6 servings
- 696 kcal / serving
A comforting bowl of quinoa-chili paired with a bright kale salad dressed with Dijon and yogurt. The mix of creamy beans, crunchy quinoa, and tangy greens makes weeknights easy to pull together.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (15 oz) canblack beans
- 1 (14.5 oz) candiced tomatoes
- ½ cupfrozen corn
- 1 clovegarlic
- ½ bunchkale
- ⅛ cupmedjool dates, pitted
- 1 ozParmesan cheese
- ½ cupplain Greek yogurt
- ⅛ cuppumpkin seeds
- ½ cupquinoa
- ½ mediumyellow onion
- yellow onions
From the pantry: apple cider vinegar, black pepper, chili powder, Dijon mustard, extra virgin olive oil, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · tongs · vegetable peeler · whisk or fork
Directions
- Rinse and drain the black beans and set them aside.
- Warm a medium saucepan over medium heat, then swirl in a little oil to coat the bottom.
- Dice the onion and mince the garlic, adding them to the heated pan and cooking until the onion softens, about 2 minutes.
- Stir in the beans, corn, tomatoes, quinoa, water, chili powder, and salt. Bring to a boil, then reduce the heat, cover, and simmer until the liquid is absorbed and the quinoa is tender, about 20 minutes.
- Meanwhile, whisk together oil, vinegar, Dijon, salt, and pepper in a bowl to make the dressing.
- Rinse and dry the kale, remove the stems, and tear or chop into bite-sized pieces. Toss the kale with the dressing to coat lightly.
- Dice the dates and add them along with the pumpkin seeds to the kale; toss to combine.
- Grate or shave the Parmesan and fold it into the kale salad just before serving, then plate the chili and top with a dollop of yogurt.
Two tips
- Prep the kale and dressing while the chili simmers for a quicker finish.
- Swap Parmesan with feta if you prefer a sharper tang, or use any pantry seed you have on hand.
Nutrition per serving
- Calories
- 696 kcal
- Protein
- 35 g
- Carbs
- 97 g
- Fat
- 22 g
- Fiber
- 25 g
- Sodium
- 564 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.