Quinoa Lentil Bean Chili

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Nutritional Info

Servings Per Recipe: 12
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

View full nutritional breakdown of Quinoa Lentil Bean Chili calories by ingredient

Introduction

A super healthy low-fat and low-cal chili, perfect for cold days. It's tasty and hearty too. A super healthy low-fat and low-cal chili, perfect for cold days. It's tasty and hearty too.

Minutes to Prepare: 10

Minutes to Cook: 60

Number of Servings: 12

Ingredients

1 Cup Dry Quinoa

1 Cup Dry Red Lentils

1 Can Eden Organic Pinto Beans

1 Can Eden Organic Garbanzo Beans

1 Onion

1 Green Pepper

1 Red Pepper

4 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 Paste

1 Small Can Diced Green Chiles

2 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 Cumin

1/2 tsp Allspice

1 TBSP Olive Oil (for sauteing)

Directions

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.