Ingredients

The following ingredients have 7 Servings
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1 small white or yellow onion, chopped
  • 1 red pepper, diced
  • 2 pounds fresh tomatoes, finely chopped (you can use canned tomatoes)
  • 1 teaspoon cumin
  • 3-4 teaspoons chili powder, depending on how spicy you like it
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon curry powder
  • freshly ground salt and pepper
  • 3 cups vegetarian broth, plus more if necessary
  • 1 cup green lentils, rinsed
  • 1/2 cup quinoa, rinsed
  • 1 - 15 oz can kidney beans, rinsed and drained
  • 1 - 15 oz can black beans, rinsed and drained
  • 1/2 cup cilantro, finely chopped plus more for garnish
  • Avocado for topping, if desired

Instruction

  • Heat olive oil in large pot over medium-high heat. Once oil is hot, add garlic and cook for a minute or until fragrant and slightly golden. Add onion and red pepper and cook for 3-5 minutes or until onion is translucent. 
  • Add in tomatoes, cumin, chili, cinnamon, curry powder, broth, salt and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.
  • Add broth, quinoa, and lentils; bring back to a boil. Cover, reduce heat, and simmer for 30-40 minutes or until lentils are tender and quinoa has expanded.
  • Stir in black beans, kidney beans, and cilantro. You can add a bit more broth if you feel you do not have enough, either way chili will continue to thicken. Taste and adjust seasonings if needed. Simmer a few minutes more. Serves 7; about 1 cup each. Top with avocado if desired.