The perfect comfort dish for any season. This chili is great for a quick, filling family meal and goes great with a side of cornbread, or even garlic bread! To spice this chili up even more, you could add in a tsp or so more of chipotle powder or cumin powder. Make sure to add the salt + pepper at the end to get full flavor. I love serving this topped with sliced avocado and cilantro to add a creamy, refreshing element.
Ingredients:
⅓ cup tri-color quinoa
⅓ cup lentils
1 can black beans
1 can kidney beans
1 diced red pepper
1 diced green pepper
1 large can diced tomato
1 large onion
4 cloves garlic
1 can corn
Veggie stock
½ tsp chipotle powder
1 tsp chili powder
1 tsp cumin
1 ½ tsp paprika
salt/pepper to taste
How to:
In a medium heat pan, sweat the onions, peppers, and garlic until onions are translucent.
Add in diced tomatoes, seasonings, and allow to simmer for 20-30 minutes until some of the liquid has reduced.
Add in veggie stock and bring to a boil. Once at a boil, add in lentils + quinoa and bring back down to a simmer for about 20-25 minutes.
Once quinoa + lentils are tender, add in black beans + kidney beans. Allow to simmer for 5-10 minutes.
Lastly, bring off the heat and season with salt + pepper to taste.
Most importantly, enjoy! If you try this recipe, tag me @samanthasplate_ on Instagram! 💚
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