Lentil Quinoa Chili
- Yield: 8 servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 large onions, chopped, about 3 cups
- 4 stalks celery, chopped, about 2 1/2 cups
- 2 cloves garlic, minced
- 1 pound French green lentils
- 1/2 cup roasted green chills (recipe below)- substitute 2 3-ounce can chopped green chills in a pinch
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried basil
- 2 teaspoons fine sea salt
- 1/2 teaspoon ground black pepper
- 1 28-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 4 cups vegetable or chicken broth
- 4 cups water
- 1/2 cup uncooked quinoa
- For serving:
- extra roasted green chills
- sour cream
- shredded cheese
Instructions
- Heat oil in a large pot over medium-high heat. Saute onions, celery, and garlic until vegetables soften and begin to turn golden, about 8 minutes. Add chili powder, cumin, basil, salt, and pepper, and stir for another minute until fragrant.
- Add the lentils, chills, tomatoes, tomato sauce, broth, and water. Bring to a boil. Turn heat to low, cover and simmer for 20 minutes. Add quinoa and simmer for another 10-15 minutes. Serve hot with extra roasted green chills, cheese, and/or sour cream.
Find it online: https://www.gatheranddine.com/lentil-quinoa-chili/