Lentil and Quinoa Chili
Warm up with a hearty bowl of Lentil and Quinoa Chili, a wholesome and protein-packed dish that’s as nourishing as it is flavorful. Brimming with vibrant ingredients like fire-roasted tomatoes, nutrient-rich lentils, and fluffy quinoa, this plant-based chili is elevated with smoky paprika, zesty cumin, and a hint of optional cayenne for just the right kick. With a colorful mix of red bell peppers, black beans, kidney beans, and sweet corn, it’s a satisfying one-pot wonder perfect for weeknights or meal prep. Garnish with fresh cilantro, creamy avocado, and a squeeze of lime for a fresh finish that ties it all together. Vegan, gluten-free, and bursting with bold Tex-Mex flavors, this chili is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 2 15-ounce cans fire-roasted diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup dry green or brown lentils, rinsed
- 0.5 cup uncooked quinoa, rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (optional, for garnish)
- 4 lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper, and sauté for 5–7 minutes, or until softened.
Stir in the minced garlic, chili powder, ground cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1–2 minutes, stirring constantly, until fragrant.
Add the fire-roasted diced tomatoes (with their juices), vegetable broth, lentils, and quinoa. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25–30 minutes, stirring occasionally, until the lentils and quinoa are cooked and tender.
Stir in the kidney beans, black beans, corn, salt, and black pepper. Simmer for an additional 10 minutes to heat through and allow the flavors to meld.
Taste and adjust seasoning if needed. If the chili is too thick, add a bit more vegetable broth to reach your desired consistency.
Serve hot, topped with fresh cilantro, sliced avocado, and a squeeze of lime juice, if desired.
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 10.5 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1252 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
