Lentil and quinoa chili (Vegan and gluten free)

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 311.2
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 647.1 mg
  • Total Carbs: 55.9 g
  • Dietary Fiber: 18.0 g
  • Protein: 17.5 g

View full nutritional breakdown of Lentil and quinoa chili (Vegan and gluten free) calories by ingredient
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Number of Servings: 7


    Olive Oil, 1 1tsp
    Garlic, 3 cloves minced
    Onion -1 small chopped
    1 bell pepper, diced
    Tomatoes -2 pounds finely chopped or you can use canned tomatoes
    Cumin seed, 1 tsp
    Chili powder, 3-4 tsp
    Cinnamon, ground,1/8
    Curry powder, .1/4 tsp
    Broth, Vegetable Vegetarian 100% Fat Free; Swanson, 3 cup
    green lentil, 1 cup
    Ancient Harvest Traditional Whole Grain Quinoa, 1/2 cup
    Beans, red kidney, 15 oz can
    Beans, black,15 oz can
    Cilantro, raw,1/2 cup


about 1 Cup serving size


1. ) 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 3-5 minutes or until onion is translucent. Add in tomatoes, cumin, chili, cinnamon, curry powder, and salt and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.
2.) 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.
3.) 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.

Serving Size: 1/7th of recipe

Number of Servings: 7

Recipe submitted by SparkPeople user LITTLK.

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