Quinoa Lentil Bean Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Cup Dry Quinoa1 Cup Dry Red Lentils1 Can Eden Organic Pinto Beans1 Can Eden Organic Garbanzo Beans1 Onion1 Green Pepper1 Red Pepper4 Cloves Garlic(optional - 1 can corn, or sliced carrots, or any other veggie you can think of)1 28oz Can Stewed Tomatoes (whole or diced if you want to do less chopping)1 6oz Can Tomato Paste1 Small Can Diced Green Chiles2 tsp Vegebase (or equiv. veg bouillon in amt to flavor 2 cups)6 Cups of water (2 of which will be made into veg broth)3 TBSP Red Chili Powder (or more or less, per your taste)2 tsp Ground Cumin1/2 tsp Allspice1 TBSP Olive Oil (for sauteing)
Makes 12 1-cup servings.
Dice your veggies. Drain and rinse your canned beans and rinse your quinoa.
Saute the veggies (in the TBSP of olive oil) in a large pot for about 5 minutes.
Add all of your other ingredients EXCEPT the canned Pinto and Garbanzo beans. Bring to a boil and then reduce and simmer for 20 minutes.
Add the two cans of beans and simmer the whole thing another 20-40 minutes (til lentils are mostly soft).
You can adjust spices to taste, as well as add more water.
Serve and enjoy.
Number of Servings: 12
Recipe submitted by SparkPeople user KATJWINTER.
Dice your veggies. Drain and rinse your canned beans and rinse your quinoa.
Saute the veggies (in the TBSP of olive oil) in a large pot for about 5 minutes.
Add all of your other ingredients EXCEPT the canned Pinto and Garbanzo beans. Bring to a boil and then reduce and simmer for 20 minutes.
Add the two cans of beans and simmer the whole thing another 20-40 minutes (til lentils are mostly soft).
You can adjust spices to taste, as well as add more water.
Serve and enjoy.
Number of Servings: 12
Recipe submitted by SparkPeople user KATJWINTER.
Nutritional Info Amount Per Serving
- Calories: 204.9
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 223.8 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 9.1 g
- Protein: 10.1 g
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