Let’s face it, I love Super Bowl Sunday because it marks the end of football season! I’m rejoicing about getting Sunday’s back with my fiance 😉 Therefore, I’m a big fan of the celebration and of course, I love a good party.
This plant based quinoa and lentil chili provides the right amount of Super Bowl chili nostalgia with tasty, clean, “good for you” nutrients. It’s completely “mystery meat” free with depths of smoky flavors and a hint of spice and richness that you’ve come to love from a bowl of hearty chili.
Serve it hot or bring old school back and rock it in a crock pot with all the fixin’s you love…you’ll score big with your party guests. 🙂
Quinoa and Lentil Chili
2 T organic olive oil or organic coconut oil
2 cloves garlic, minced
1 yellow onion, chopped
2 carrots, diced
1 celery stalk, diced
1 green or red bell pepper, chopped
1 15 ounce container organic diced tomatoes
1 tsp. cumin
4 tsp.chili powder
1 tsp. black pepper
1 tsp. sea salt (additional as needed)
3 cups organic vegetable broth, plus more if needed (organic chicken broth is fine too)
1 cup green or red lentils, rinsed
1/2 cup red or black quinoa, rinsed
1 container kidney beans, rinsed and drained (could use any combo of beans)
Heat olive oil in large pot over medium-high heat. Add onion, bell pepper, carrot, and celery and cook for 3-5 minutes or until onion is translucent. Add in garlic and sauté an additional minute or two, stirring frequently so garlic doesn’t burn. Add in tomatoes, cumin, chili and salt and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.
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.
Stir in beans and add a bit more broth if you feel you need it, either way chili will continue to thicken. Taste and adjust seasonings if needed.