A Flavorful and Light Chili Featuring Beans, Lentils, and Quinoa
Quinoa Chili with Beans and Lentils
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
A flavorful and light chili featuring beans, lentils, and quinoa.
Ingredients:
– 1 tablespoon olive oil
– 1 cup onion, chopped
– 2 cups bell pepper, chopped
– 3 cloves garlic, minced
– 1 tablespoon chili powder
– 1 tablespoon cumin
– 2 teaspoons (smoked) paprika
– 2 chipotles in adobo, minced
– 2 (15 ounce) cans crushed tomatoes
– 3 (15 ounce) cans beans (black, kidney, pinto, etc.), drained and rinsed
– 1 cup uncooked split red lentils
– 1/2 cup quinoa
– 3 cups vegetable broth
– 1 teaspoon (Mexican) oregano
– 1 tablespoon lime juice (optional)
– 2 green onions, finely sliced
– 2 tablespoons cilantro, chopped
– Salt and pepper, to taste
Directions:
1. In a large saucepan, heat the oil over medium heat, add the onions and bell peppers, and cook until soft, around 8 minutes.
2. Stir in the garlic, chili powder, cumin, paprika, and chopped chipotles, and sauté until aromatic, about a minute.
3. Incorporate the tomatoes, beans, lentils, quinoa, broth, and oregano, bring to a boil, then lower the heat and simmer until the lentils and quinoa are cooked through, approximately 15-20 minutes, stirring occasionally.
4. Mix in the lime juice, green onions, and cilantro, and adjust seasoning with salt and pepper to your liking, then savor!
Option: Top with your favorite chili garnishes like sour cream, cheese, tortilla chips, avocado, etc.
Option: Include 1 medium zucchini, sliced, alongside the bell peppers.
Option: Near the end, stir in 1 cup of corn.
Nutrition Info: Calories 310, Fat 5g (Saturated 0.7g, Trans 0), Cholesterol 0, Sodium 1049mg, Carbs 88g (Fiber 19g, Sugars 9g), Protein 27g