Close

Quinoa and Lentil Chili Recipe

Print Recipe
Quinoa and Lentil Chili Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 1 hour
Servings
4-6 people
Ingredients
  • 3 tablespoons olive oil
  • 1 small sweet onion diced
  • 2 red bell peppers chopped
  • 1 poblano pepper chopped
  • 2 cloves garlic minced or grated
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons Smoked paprika
  • ¼ teaspoon cayenne pepper
  • Kosher salt + pepper
  • 5 cup cups low sodium veggie or chicken broth + 1 cup more if needed to thin the chili
  • 1 (28 ounce) can diced fire roasted tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 cup dry quinoa
  • ½ cup green lentils
  • Shredded cheddar cheese for serving
  • fresh cilantro for serving
Prep Time 20 minutes
Cook Time 1 hour
Servings
4-6 people
Ingredients
  • 3 tablespoons olive oil
  • 1 small sweet onion diced
  • 2 red bell peppers chopped
  • 1 poblano pepper chopped
  • 2 cloves garlic minced or grated
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons Smoked paprika
  • ¼ teaspoon cayenne pepper
  • Kosher salt + pepper
  • 5 cup cups low sodium veggie or chicken broth + 1 cup more if needed to thin the chili
  • 1 (28 ounce) can diced fire roasted tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 cup dry quinoa
  • ½ cup green lentils
  • Shredded cheddar cheese for serving
  • fresh cilantro for serving
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large heavy pot, over medium high heat, add the olive oil, then add the onion. Cook until the onions have softened, about 10 minutes. Add the bell peppers, poblano pepper and garlic and continue to cook for about another 5 minutes. Add the chili powder, paprika, cumin, cayenne and salt + pepper. Cook for about two more minutes or until everything is fragrant.
  2. Add the broth, fire roasted tomatoes and tomato paste. Stir in the quinoa and lentils. Crank up the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to low, cover and simmer for about 20-30 minutes or until the lentils are tender and the quinoa has fluffed. Add an extra cup of broth, if needed to thin the chili.
  3. Serve the chili warm, topped with cheddar cheese, cilantro and sweet potato fries.

Leave a Comment

Your email address will not be published. Required fields are marked *

I Made ThisQuestions

Pinterest
Facebook
Google+
Twitter