Nothing says Fall like a good bowl of chili. This Smokey Lentil and Quinoa Chili is hearty and filling and comes together in a slow cooker. It gets its smokiness from Spanish smoked paprika and chili pepper salsa. Just like any chili, it freezes well and takes little effort in the kitchen. Lentils are a great source of plant-based protein, high in fiber and naturally low in saturated fat. Quinoa is a whole grain and is also a good source of plant protein. Personally, I can’t eat chili without cornbread, but add your own toppings and sides as you please.
The good in this? This chili is 100% plant based. Plant based diets have been shown to lower the risk heart disease, obesity, and certain cancers. Aim to incorporate more meatless meals throughout the week!
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Smoky Lentil Quinoa Chili (Slow Cooker)
Ingredients
- 1 cup Red Quinoa
- 1 cup Green Lentils
- 4 cups vegetable broth
- 1/2 medium onion diced
- 1/2 bell pepper chopped
- 12 ounces frozen corn
- 1 14 ounces can diced tomatoes
- 2 tablespoons chili powder
- 1/2 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt and pepper
- chili pepper salsa optional
- fresh cilantro optional
Instructions
- Place all ingredients into a slow cooker. Stir to combine. Cover with lid and cook on low for 4-5 hours. To serve, portion about 1 1/2 c in a bowl and top with salsa and cilantro.