Red Lentil Quinoa Chili
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
6 servings
-
Calories
262 kcal
-
Course
Main Course
-
Cuisine
American, Vegetarian
Red Lentil Quinoa Chili
Description
Red Lentil Quinoa Chili combines diced onions, bell pepper, and jalapeño sautéed in oil, then seasoned with garlic and warm spices including chili powder, cumin, and smoked paprika. Drained black beans, uncooked red lentils, and rinsed quinoa are mixed in with crushed fire-roasted tomatoes, tomato sauce, and vegetable broth or water, then simmered covered for 20 to 25 minutes. This allows the lentils and quinoa to cook through and flavors to meld.
The chili develops a balanced texture between the firm beans, tender grains, and soft tomato base, accented by the heat and aroma of jalapeño and spices. It can be customized with extra ingredients such as corn or carrots for more vegetable variety. This straightforward method produces a filling chili without meat, relying on legumes and grains for substance.
Serving suggestions include topping with sliced jalapeño, pickled red onions, Pico de Gallo, avocado slices, green onions, cilantro, sour cream, cheese, or corn chips to add freshness, creaminess, or crunch. The recipe allows adjusting the chili’s spice level and thickness to suit personal taste, making it a versatile option for a hearty vegetarian or vegan main dish.
Ingredients
- 1 yellow onion small, diced
- 1 bell pepper diced
- 1 jalapeño plus extra to garnish
- 1-2 tsp avocado oil or olive oil
- 2-4 cloves garlic minced
- 2 TBSP chili powder
- 1 TBSP cumin
- ¼-½ tsp smoked paprika (adds a little smoky flavor)
- 1 ½ cups water or vegetable broth
- 1 can crushed fire roasted tomatoes with juices (diced works too, 14.5 oz
- 1 can tomato sauce 15 oz canned
- 2 cans black beans drained and rinsed, 15 oz
- ⅓ cup red lentils dry
- ⅓ cup quinoa dry
- salt to taste
- black pepper to taste
OPTIONAL EXTRAS
- crushed red pepper flakes for a kick, or cayenne pepper
- vegetable broth to adjust thickness if desired, or tomato sauce
- corn for a little extra veggie in your bowl, or diced carrots
- all the tasty toppings your heart desires!
TOPPING INSPIRATION: choose your favorites
- jalapeño sliced or diced
- red onion pickled
- Pico de Gallo fresh or salsa
- avocado sliced
- green onion or scallions, sliced
- cilantro fresh
- sour cream vegan or regular, or Greek yogurt
- cheddar cheese skip for vegan, shredded
- corn chips
Instructions
- Measure out ingredients and dice veggies. For less spicy chili use a spoon to remove seeds and pith from the jalapeño before dicing, for spicier chili dice everything but the stem. You can even add a second pepper!
- In a large pot, heat 1-2 tsp oil and sauté onion and peppers until tender.
- Add garlic and spices and sauté for another minute until fragrant.
- Drain and rinse black beans and rinse quinoa and lentils. Next add the beans, tomato sauce, diced tomatoes (liquid and all), uncooked quinoa, lentils, and vegetable broth.
- Reduce heat to simmer and cook, covered, for 20-25 minutes, stirring once or twice if needed. If you have extra time and would like to cook on low for even longer, go for it!
- Taste and season with any additional spices desired. Extra mix ins like corn or kidney beans are also awesome here if you'd like your chili even chunkier. Have fun with it!
- All that's left to do is portion into bowls, pile on your choice of toppings from the list above, and enjoy! Leftover chili reheats like a dream the next day if you end up with extra - I love having mine over a microwaved sweet potato.
Notes
- Nutrition facts are estimated and can vary depending on chosen toppings and ingredient brands.
- Adjust the chili’s thickness using additional vegetable broth or tomato sauce if desired.
- Customize spice levels by removing jalapeño seeds for milder heat or adding extra peppers or red pepper flakes.
- Optional additions like corn or diced carrots can increase the vegetable content and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 694mg | 29% |
| Potassium | 905mg | 19% |
| Fiber | 15g | 60% |
| Sugar | 7g | 14% |
| Vitamin A | 2266IU | 45% |
| Vitamin C | 38mg | 42% |
| Calcium | 93mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
