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!




4.7 from 3 reviews
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
  • 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
  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, 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.
  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.