Home About Me Contact Recipe Index

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Follow on Bloglovin
RSS FeedTwitterFacebookEmail

Blog Archives


Lentil & Quinoa Chili {vegan & gluten free}

It’s been incredibly warm in Minnesota so I’ve been trying to workout outside as much as possible. Yesterday I biked 15 miles; my legs are feeling a little tired today! I find that drinking lots and lots of water helps with all of the aches. That and a giant spoonful of peanut butter. Hehe.

My meals are all prepared for the week, too! I’m trying to eat clean so I baked garlic chicken, and roasted broccoli and sweet potatoes. I also made some delicious gluten free pumpkin bars, and sauteed kale & garden veggies. I don’t have much free time on the weeknights so my meals need to be ready. Plus it helps me to stay on track when trying to eat right.

Last week I made this delicious vegetarian chili packed with lentils & quinoa. Mmmmmm!

This chili reminded me of my sweet potato and black bean quinoa chili; the flavors are very similar and deeeelicious!

So much goodness goes into a pot: lentils, quinoa, black beans, kidney beans, red pepper, fresh tomatoes, garlic, cilantro, cumin, chili powder, cinnamon, plus a touch of curry powder.

Let’s not forget about the nutrition: a little over 300 calories, 17g of fiber, and 18g of protein. This chili will fill you up!

You’re going to love it!




Lentil & Quinoa Chili {vegan & gluten free}
Nutrition Information
  • Serves: 7
  • Serving size: 1/7th of recipe
  • Calories: 303
  • Fat: 2.8g
  • Carbohydrates: 53.4g
  • Sugar: 6.3g
  • Fiber: 17g
  • Protein: 18.3g

Prep time: 
Cook time: 
Total time: 

A hearty vegetarian chili packed with lentils, quinoa, and spices! Delicious unique flavors!
  • 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
  • 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
  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. Add in tomatoes, cumin, chili and salt and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.
  2. 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.
  3. 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.

27 Responses to Lentil & Quinoa Chili {vegan & gluten free}

Leave a Reply