American · Dinner
Vegan Lentil and Quinoa Chili
A hearty vegan chili built on green lentils and quinoa simmered with onion, bell pepper, garlic, and canned tomatoes. Chili powder, cumin, and smoked paprika drive the warmth, while black beans add body. Finished with lime and cilantro.
$3
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
875Calories
48.1gProtein
18.4gFat
140.9gCarbs
13.9gSugar
45.5gFiber
1173mgSodium
0mgChol
2.6gSat Fat
2180mgPotassium
185mgCalcium
12.8mgIron
0mcgVitamin B12
68mgVitamin C
vegan
vegetarian
gluten-free
egg-free
high-fiber
protein-rich
spice-route
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Rinse the lentils and quinoa under cold water until it runs clear, then dice the onion and bell pepper and mince the garlic.
2
Sauté
Heat the olive oil in a heavy pot over medium heat and cook the onion and bell pepper for 5 minutes until translucent and softened at the edges.
3
Bloom
Stir the garlic, chili powder, cumin, and smoked paprika into the pot and cook over medium heat for 1 minute until fragrant and the oil turns deep red.
4
Simmer
Add tomato paste and canned tomatoes, cook for 2 minutes until jammy, then pour in stock with lentils and quinoa, bring to a boil, cover, and simmer over low heat for 25 minutes until tender.
5
Plate
Stir in the black beans and simmer uncovered for 5 minutes until thick, then spoon into a bowl and finish with lime juice and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g dried green lentils
- 2.8 oz80g quinoa
- 1 cup240g black beans
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 11 medium onion (150g)
- 11 red bell pepper (150g)
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 3 tsp3 tsp chili powder
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tbsp30ml olive oil
- 2 1/2 cups600ml vegetable stock
- 11 lime, juiced
- 4 tbsp6g cilantro
