Shopped with us before?

Nutrition Facts**

Instructions

• STEP 1

  Drain and rinse beans; set aside.

  • 1 (15 oz) can black beans

• STEP 2

  Preheat a medium saucepan over medium heat.

• STEP 3

  Meanwhile, peel and small dice onion; peel and mince garlic.

  • ½ medium yellow onion
  • 1 clove garlic

• STEP 4

  Once the pan is hot, add oil and swirl to coat the bottom. Add the onion and garlic; cook, stirring occasionally, until softened, about 2 minutes.

  • 2 tsp extra virgin olive oil

• STEP 5

  Add beans, corn, tomatoes, quinoa, water, chili powder, and salt to the pan. Stir to combine the chili and bring to a boil over high heat; reduce heat to low, cover, and cook until the liquid is absorbed and quinoa is tender, about 20 minutes.

  • ½ cup frozen corn
  • 1 (14.5 oz) can diced tomatoes
  • ½ cup quinoa
  • ½ cup water
  • 1 tbsp chili powder
  • ½ tsp salt

• STEP 6

  While the chili is cooking, place oil, vinegar, Dijon, salt, and pepper in a medium bowl; whisk to combine the dressing.

  • 2 tsp extra virgin olive oil
  • 1 tsp apple cider vinegar
  • ½ tsp Dijon mustard
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 7

  Wash and dry kale; fold leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and add to the bowl with the dressing.

  • ½ bunch kale

• STEP 8

  Small dice dates and add to the bowl along with the pumpkin seeds.

  • ⅛ cup medjool dates, pitted
  • ⅛ cup pumpkin seeds

• STEP 9

  Grate or shave Parmesan with a vegetable peeler and add to the bowl with the kale; toss to combine the salad.

  • 1 oz Parmesan cheese

• STEP 10

  Divide chili between bowls and top with a dollop of yogurt; serve with salad on the side and enjoy!

  • ½ cup plain Greek yogurt