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.
Servings 7
Calories 303cal
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
- 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, broth, salt and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.
- 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.
- 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
Serving: 1g | Calories: 303cal | Carbohydrates: 53.4g | Protein: 18.3g | Fat: 2.8g | Fiber: 17g | Sugar: 6.3g