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
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.
Add the chipotle chili powder, garlic powder, and cumin, often stirring, until fragrant, 1 to 2 minutes.
Next, add in the Garbanzo beans, tomatoes, stir in the vegetable broth, oregano, lentils, and quinoa stir the mixture.
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.
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/