Gluten Free
Low Calorie
Over 15g of Protein
Vegetarian
Total Time
Prep Time
Servings
Heat oven to Broil. Place poblano chiles on broiler pan. Broil 2 to 3 inches from heat 15 to 20 minutes or until skin is blistered and blackened, turning every 5 minutes. Place in brown paper bag or covered nonmetal container for 5 minutes.
Meanwhile, heat oil in deep 12-inch nonstick skillet over medium-high heat. Add onion; cook 5 minutes or until onion is tender, stirring frequently. Stir in garlic, cumin and cinnamon. Cook 3 minutes or until fragrant. Stir in tomato juice, broth, quinoa and beans. Bring to a boil. Reduce heat; simmer 10 to 15 minutes or until quinoa is tender. (Look for a white “halo” around the grain.) Stir in almond butter, chocolate, chipotle chiles and cilantro. Cook 10 minutes.
Peel, seed and chop poblano chiles. Stir into stew.
Serving Suggestion: Top each serving with shredded cheese, avocado, and/or sour cream.
Tip: Look for almond butter in the refrigerated section of the grocery store with natural peanut butter. You can substitute peanut butter for the almond butter.
Serving Size: about 13oz each
Nutritional Information Per Serving:
Calories 390, Total Fat 15g (Saturated Fat 2.5g, Trans Fat 0g), Cholestrol 0mg, Sodium 730mg, Carb 57g, Fiber 10g, Total Sugar 8g, Added Sugar 1g, Protein 15g, Vitamin D 0%, Calcium 10%, Iron 35%, Potassium 25%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.