5.0 from 15 votes
Red Lentil Quinoa Chili
Black beans, lentils, and quinoa are a powerhouse combo in this tasty vegetarian Red Lentil Quinoa Chili recipe! This vibrant vegan chili is easy to make and oh so flavorful!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 servings
Calories: 262 kcal
Course:
Main Course
Cuisine:
American , Vegetarian
Ingredients
- 1 small yellow onion, 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 (14.5 oz) crushed fire roasted tomatoes with juices (diced works too)
- 1 can (15 oz) canned tomato sauce
- 2 cans (15 oz) black beans (drained and rinsed)
- ⅓ cup dry red lentils
- ⅓ cup dry quinoa
- salt and pepper to taste
OPTIONAL EXTRAS
- crushed red pepper flakes or cayenne pepper for a kick
- veggie broth or tomato sauce to adjust thickness if desired
- corn or diced carrots for a little extra veggie in your bowl
- all the tasty toppings your heart desires!
TOPPING INSPIRATION: choose your favorites
- sliced or diced jalapeños
- pickled red onions
- fresh pico de gallo or salsa
- Sliced avocado
- sliced green onion or scallions
- fresh cilantro
- Sour Cream or Greek yogurt (vegan or regular)
- shredded cheddar cheese (skip for vegan)
- 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 below are an estimate provided by an online nutrition calculator. Add your favorite toppings and adjust as needed.
Nutrition Information
Calories
262kcal
(13%)
Carbohydrates
44g
(15%)
Protein
14g
(28%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
694mg
(29%)
Potassium
905mg
(26%)
Fiber
15g
(60%)
Sugar
7g
(14%)
Vitamin A
2266IU
(45%)
Vitamin C
38mg
(42%)
Calcium
93mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
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.