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Lentil & Quinoa Chili {vegan & gluten free}

A delicious vegetarian quinoa chili packed with lentils, veggies, and spices. You’ll love how incredibly flavorful and hearty it is, plus it’s vegan and gluten free.

Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min

vegetarian lentil and quinoa chili in bowl

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!

vegetarian lentil and quinoa chili in bowl

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!

vegetarian lentil and quinoa chili in bowl with avocado

You’re going to love it!

xoxo

vegetarian lentil and quinoa chili in bowl

 

Other recipes you’ll love:

Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle

Black Bean, Corn and Quinoa Enchilada Bake

Mom’s Ultimate Vegetarian Lentil Loaf

Healing Thai Butternut Squash Lentil Soup

Slow Cooker Black Bean Quinoa Pumpkin Turkey Chili

 

Lentil & Quinoa Chili {vegan & gluten free}

4.67 from 3 votes
Course Chili, Dinner, Soup
Keyword quinoa chili
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Serves 7

A delicious vegetarian quinoa chili packed with lentils, veggies, and spices. You'll love how incredibly flavorful and hearty it is, plus it's vegan and gluten free.

Ingredients

  • 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

Instructions

  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. 

  2. Add in tomatoes, cumin, chili, cinnamon, curry powder and salt and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.

  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.
  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.
Nutrition
Servings: 7
Serving size: 1
Calories: 303kcal
Fat: 2.8g
Carbohydrates: 53.4g
Fiber: 17g
Sugar: 6.3g
Protein: 18.3g

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