LENTIL & QUINOA CHILI {VEGAN & GLUTEN FREE}
Steps:
- 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. Add onion and red pepper and cook for 3-5 minutes or until onion is translucent.
- Add in tomatoes, cumin, chili, cinnamon, curry powder, broth, 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 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. Serves 7; about 1 cup each. Top with avocado if desired.
Nutrition Facts : ServingSize 1 g, Calories 303 kcal, Carbohydrate 53.4 g, Protein 18.3 g, Fat 2.8 g, Fiber 17 g, Sugar 6.3 g
LENTIL QUINOA CHILI
Yield 8 servings
Number Of Ingredients 20
Steps:
- 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.
LENTIL AND QUINOA CHILI
This is a hearty chili full of lentils, quinoa and unique flavors. While I use homemade chicken stock, it can be made vegan by subbing vegetarian broth for the stock. I like to skip the canned beans and use dried. I prepare 1/2 of each, dried kidney and black beans and have them ready to go before I make this recipe, but you can use canned for convenience. You can also use canned tomatoes if you prefer. If you use canned ingredients, you may want to reduce the amount of salt used.
Provided by itsnevrenough
Categories Lentil
Time 1h10m
Yield 10 cups, 5 serving(s)
Number Of Ingredients 18
Steps:
- 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 pepper and cook for a few minutes or until onion is translucent.
- 3. Add in tomatoes, cumin, chili, cinnamon, curry powder, 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, and bring back to a boil. Cover, reduce heat, and simmer for 30-40 minutes or until lentils are tender and quinoa has expanded.
- 5. Stir in black beans, kidney beans, salt and cilantro. Chili will continue to thicken.
- 6.Taste and adjust seasonings if needed. Simmer a few more minutes.
HEALTHY LENTIL CHILI
This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
- Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
- Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.
QUINOA TURKEY CHILI
This heart-healthy turkey quinoa chili is not only tasty, it's a vitamin and protein powerhouse! -Sharon Giljum, San Diego, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 21
Steps:
- In a large saucepan, bring quinoa and 2 cups water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork and set aside., Meanwhile, in a large saucepan coated with cooking spray, cook the turkey, onion, red pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the chili powder, cumin and cinnamon; cook 2 minutes longer. If desired, serve with optional toppings., Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in corn and quinoa; heat through. Discard bay leaf; stir in cilantro. Serve with optional toppings as desired.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 264 calories, Fat 5g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 514mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges
SPICY LENTIL QUINOA CURRY
Lots of flavor packed in this Indian-spiced curry! This recipe is very adaptable and can be made to fit your preferences. You can also change up the veggies you use, alter the amount of spice, etc.
Provided by Alisan
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 4
Number Of Ingredients 21
Steps:
- Heat oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Mix in mushrooms, carrots, and garlic; cook until flavors combine, about 2 minutes.
- Stir vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes.
- Stir butter and cream into the saucepan. Replace the lid and cook until the lentils are tender, about 5 minutes.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 60.9 g, Cholesterol 8.9 mg, Fat 10.1 g, Fiber 20.7 g, Protein 19.5 g, SaturatedFat 2.9 g, Sodium 1158.2 mg, Sugar 8.7 g
RED LENTILS AND CHILI SAUCE WITH QUINOA
Provided by Marian Burros
Categories dinner, weekday, appetizer, main course, side dish
Time 45m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Combine quinoa with 1 1/2 cups water. Bring to boil in uncovered pot.
- Cover lentils with water, then bring to boil and simmer about 10 minutes, partly covered, until lentils are soft but have not lost their shape.
- Chop whole onion; saute in hot oil in nonstick skillet.
- Cover quinoa, reduce heat and simmer about 15 minutes.
- With food processor on, put garlic through feed tube. Add to onion and continue cooking until onion is soft and beginning to brown.
- Chop carrots in food processor.
- Reduce heat under onions; stir in cumin, coriander and chili powder for about 20 seconds.
- Add tomato paste and stock to the onions and stir to blend. Stir in carrots; reduce heat and cook until soft, about 10 minutes.
- Wash, dry and chop cilantro.
- When lentils are cooked, drain well and stir into chili-carrot mixture. Season with salt, if desired.
- Arrange lentil mixture over quinoa; sprinkle with cilantro.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 6 grams, Carbohydrate 93 grams, Fat 8 grams, Fiber 15 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 481 milligrams, Sugar 14 grams
SLOW-COOKER QUINOA CHILI
This is the recipe that turned my husband into a quinoa lover. I made it the day he got good news on a new job, and we'll always remember how excited we were as we ate this beautiful meal. -Claire Gallam, Alexandria, Virginia
Provided by Taste of Home
Categories Lunch
Time 4h25m
Yield 10 servings (about 3-3/4 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef, onion and garlic over medium-high heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. , Transfer mixture to a 5- or 6-qt. slow cooker. Add next 11 ingredients; stir to combine. Cook, covered, on low 4-5 hours, until quinoa is tender., Serve with optional toppings as desired.
Nutrition Facts : Calories 318 calories, Fat 7g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 805mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
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