Bean and Lentil Quinoa Chili

Bean and Lentil Quinoa Chili

A light and tasty chili with beans, lentils, and quinoa.

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ingredients

• 1 tablespoon olive oil
• 1 cup onion, diced
• 2 cups bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon ground chili
• 1 tablespoon ground cumin
• 2 teaspoons (smoked) paprika
• 2 chipotles in adobo, chopped
• 2 (15 ounce) cans diced tomatoes
• 3 (15 ounce) cans beans (black, or kidney, pinto, etc), drained and rinsed
• 1 cup uncooked split red lentils
• 1/2 cup quinoa
• 3 cups vegetable broth
• 1 teaspoon (Mexican) oregano
• 1 tablespoon lime juice (optional)
• 2 green onions, thinly sliced
• 2 tablespoons cilantro, chopped
• salt and pepper to taste

directions

1. Heat the oil in a large saucepan over medium heat, add the onions and bell peppers and cook until tender, about 8 minutes.
2. Add the garlic, chili powder, cumin, paprika, and chipotle chilies in adobo, mix, and cook until fragrant, about a minute.
3. Add the tomatoes, beans, lentils, quinoa, broth, and oregano, bring to a boil, reduce the heat and simmer until the lentils and quinoa are tender, about 15-20 minutes, mixing every few minutes.
4. Add the lime juice, green onions, and cilantro, and season with salt and pepper to taste, and enjoy!

Nutrition Facts: Calories 310, Fat 5g (Saturated 0.7g, Trans 0), Cholesterol 0, Sodium 1049mg, Carbs 88g (Fiber 19g, Sugars 9g), Protein 27g

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