Description
A hearty and healthy slow cooker lentil and quinoa chili packed with flavor.
Ingredients
Scale
- 1 cup lentils
- 1 cup quinoa
- 1 can diced tomatoes (14 oz)
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can black beans (15 oz), drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse the lentils and quinoa under cold water.
- In the slow cooker, combine lentils, quinoa, diced tomatoes, kidney beans, black beans, onion, garlic, bell pepper, and vegetable broth.
- Add chili powder, cumin, salt, and pepper.
- Stir well to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Taste and adjust seasoning if needed before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This chili can be frozen for up to 3 months.
- Feel free to add your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Slow Cooker Lentil and Quinoa Chili