Lentil and Quinoa Chili
photo by Liselot G.
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Yields:
-
10 cups
- Serves:
- 5
ingredients
- 1 teaspoon extra virgin olive oil
- 3 garlic cloves, minced
- 1 cup chopped onion
- 1 bell pepper, diced
- 2 lbs fresh tomatoes, chopped (or can use canned)
- 1 teaspoon cumin
- 4 teaspoons chili powder
- 1⁄8 teaspoon cinnamon
- 1⁄4 teaspoon curry powder
- 1 tablespoon sea salt (or to taste)
- 1⁄4 teaspoon black pepper
- 3 cups chicken stock or 3 cups vegetable broth
- 1 cup lentils, rinsed
- 1⁄2 cup quinoa, rinsed
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1⁄2 cup cilantro
- avocado, if desired (to garnish)
directions
- 1. Heat olive oil in large pot over medium-high heat. Once oil is hot, add garlic and cook for a minute or until fragrant and slightly golden.
- 2. Add onion and pepper and cook for a few minutes or until onion is translucent.
- 3. Add in tomatoes, cumin, chili, cinnamon, curry powder, and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.
- 4. Add broth, quinoa, and lentils, and bring back to a boil. Cover, reduce heat, and simmer for 30-40 minutes or until lentils are tender and quinoa has expanded.
- 5. Stir in black beans, kidney beans, salt and cilantro. Chili will continue to thicken.
- 6.Taste and adjust seasonings if needed. Simmer a few more minutes.
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Reviews
-
Super easy and very delicious veggie chili option! Even my meat eating brother loves it! I used more spices than recipe called for (more chili powder, cumin, cinnamon and added some coconut sugar 3tbsp) for extra seasoning. The lentils could have cooked/soaked more, but I'm sure that will happen as it soaks overnight. This was a yummy and healthy dinner for a chilly winter night.
RECIPE SUBMITTED BY
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