Lentil & Quinoa Chili {vegan & gluten free}
Total Time
1 hour and 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
4.8 out of 5 stars
(5)
Ingredients
7 servings
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 1 small white or yellow onion, chopped
- 1 red pepper, diced
- 2 pounds fresh tomatoes, finely chopped (you can use canned tomatoes)
- 1 teaspoon cumin
- 3-4 teaspoons chili powder, depending on how spicy you like it
- 1/8 teaspoon cinnamon
- 1/4 teaspoon curry powder
- freshly ground salt and pepper
- 3 cups vegetarian broth, plus more if necessary
- 1 cup green lentils, rinsed
- 1/2 cup quinoa, rinsed
- 1 - 15 oz can kidney beans, rinsed and drained
- 1 - 15 oz can black beans, rinsed and drained
- 1/2 cup cilantro, finely chopped plus more for garnish
- Avocado for topping, if desired
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Preparation
Step 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. Add onion and red pepper and cook for 3-5 minutes or until onion is translucent.
Step 2
Add in tomatoes, cumin, chili, cinnamon, curry powder, broth, salt and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.
Step 3
Add broth, quinoa, and lentils; bring back to a boil. Cover, reduce heat, and simmer for 30-40 minutes or until lentils are tender and quinoa has expanded.
Step 4
Stir in black beans, kidney beans, and cilantro. You can add a bit more broth if you feel you do not have enough, either way chili will continue to thicken. Taste and adjust seasonings if needed. Simmer a few minutes more. Serves 7; about 1 cup each. Top with avocado if desired.
Step 5
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