5 from 15 votes
Red Lentil Quinoa Chili
This Red Lentil Quinoa Chili is a plant-based stew blending black beans, red lentils, quinoa, and a mixture of bell pepper, jalapeño, and onion. It features a mild smoky flavor from chili powder, cumin, and smoked paprika, simmered with diced tomatoes and tomato sauce. The chili offers a thick yet hearty texture, suitable for a filling meatless meal with optional spicy garnishes and fresh toppings.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
servings
Calories:
262 kcal
Course:
Main Course
Cuisine:
American, Vegetarian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 262
% 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.