Description
A hearty and comforting chili packed with plant-based protein from lentils and quinoa, perfect for chilly afternoons and family dinners.
Ingredients
Scale
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 celery stalk, chopped
- 2 bell peppers, chopped
- 1 15 oz can diced tomatoes
- 4 cups vegetable broth
- 1 can water
- 1 cup dried lentils
- 1 15 oz can Bush’s Pinto Beans
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 tablespoon oregano
- 1/2 cup uncooked quinoa
- 1/4 teaspoon kosher salt
Instructions
- Prep Your Ingredients: Chop the onion, garlic, celery, and bell peppers.
- Combine Everything: In the slow cooker, layer the chopped onion, garlic, celery, and bell peppers at the bottom.
- Add in the Goods: Add diced tomatoes (with can water), vegetable broth, lentils, pinto beans, chili powder, cumin, oregano, quinoa, and salt. Stir well.
- Set Your Heat: Cover the slow cooker and cook on low for 480 minutes or high for 240 minutes.
- Taste and Adjust: In the last 30 minutes, taste and adjust seasoning as necessary.
- Serve with Love: Ladle the chili into bowls and serve with toppings like shredded cheese, avocado, or cilantro.
Notes
For a zestier twist, try adding lime juice right before serving. Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 700mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg