Looking for a hearty and healthy vegan meal? Try this delicious lentil and quinoa chili recipe! Packed with protein, fiber, and flavor, this dish is sure to satisfy.
Ingredients:
- 1 cup dried green lentils
- 1 cup quinoa
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 4 cups vegetable broth
This image shows a close-up view of green lentils and quinoa. Both ingredients are dry and uncooked, and are displayed in a white ceramic bowl on a wooden table. The image is ideal for showcasing the main ingredients of the recipe.
This image shows a selection of chopped vegetables that are used in the recipe. The vegetables include onions, garlic, and red bell peppers, and are displayed on a wooden cutting board. The image is ideal for showcasing the fresh ingredients used in the recipe.
This image shows the chili simmering on the stove. The chili is displayed in a large, cast-iron pot, and is bubbling away. The image is ideal for showcasing the final product of the recipe.
Instructions:
- Rinse the lentils and quinoa under cold water.
- In a large pot, sauté the onion and garlic until the onion is translucent.
- Add the red pepper and sauté for another 2-3 minutes.
- Add the lentils, quinoa, diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, salt, and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat and let simmer for 30-40 minutes, or until the lentils are soft and the quinoa is fully cooked.
- Serve hot, garnished with your favorite toppings such as avocado, cilantro, or vegan sour cream.
This vegan lentil and quinoa chili is a perfect recipe for meal prep, as it can be stored in the fridge for a few days or frozen for later use. It's also a great option for a meatless Monday dinner or a cozy night in. Enjoy!
