HEARTY LENTIL QUINOA CHILI
 
Prep time
Cook time
Total time
 
Author:
Serves: serves 8
Ingredients
  • 2 tablespoons of grapeseed oil
  • 1 medium chopped yellow onion
  • 1 seeded chopped green pepper
  • 1 can of organic Garbanzo Beans drained
  • 2 28 oz. organic cans Diced Fire Roasted Tomatoes in juice
  • 4 cups of low-sodium vegetable broth
  • 2 tablespoons of chipotle chili powder
  • 2 tablespoons of garlic powder
  • 2 tablespoons of ground cumin
  • 2 tablespoons of fresh oregano
  • 1 cup of dried lentil beans rinsed
  • 1 cup of quinoa rinsed
  • 1 bunch of organic spinach sliced
  • Pink Himalayan salt to taste
Instructions
  1. Heat the oil in a large two-gallon pot over medium-high heat. Add the onion and bell pepper to the pot; cook, often stirring until brown and tender for 4 to 6 minutes.
  2. Add the chipotle chili powder, garlic powder, and cumin, often stirring, until fragrant, 1 to 2 minutes.
  3. Next, add in the Garbanzo beans, tomatoes, stir in the vegetable broth, oregano, lentils, and quinoa stir the mixture.
  4. Cover and cook on low for 1 hour until the mixture has thickened. Add water if too thick, then stir in the spinach until the spinach starts to wilt about 5-10 minutes. Add pink salt to taste.
  5. Divide the chili among 4-6 bowls. Garnish with Soy-Free Vegenaise, cilantro or green onions, if your heart desires.
Recipe by Taste of Yummy at https://www.tasteofyummy.com/hearty-lentil-quinoa-chili/