Lentil and quinoa chili (Vegan and gluten free)

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.