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Lentil & Quinoa Chili

Lentil & Quinoa Chili

Lentil & Quinoa Chili is :

gluten free , dairy free , lacto ovo vegetarian , vegan

Prep Time: 10 minutes
Cook time: 60 minutes
Total time: 70 minutes
Yield: 7 Servings
Tags: Vegan
Health Score: 89 %


7 servings

3 cups

1 oz

canned black beans
15 oz

canned kidney beans
2 pounds

canned tomatoes
3 teaspoons

chili powder
1/2 cup


1 teaspoon

1/4 teaspoon

curry powder
1 cup

dried green lentils
3 cloves

1 teaspoon

olive oil
1/2 cup


red bell pepper
7 servings

salt and pepper

yellow onion


  1. Heat olive oil in large pot over medium-high heat. Once oil is hot, add garlic and cook for a minute or until fragrant and slightly golden.

  2. Add onion and red pepper and cook for 3-5 minutes or until onion is translucent.

  3. Add in tomatoes, cumin, chili, cinnamon, curry powder and salt and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.

  4. 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 black beans, kidney beans, and cilantro. You can add a bit more broth if you feel you do not have enough, either way chili will continue to thicken. Taste and adjust seasonings if needed. Simmer a few minutes more.

  5. Serves 7; about 1 cup each. Top with avocado if desired.

Wine Pairing :