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Lentil Quinoa Chili in the Slow Cooker Vegetarian

Lentil and Quinoa Chili in the Slow Cooker

Hearty, healthy and just what you need on a cold winter's day. The recipe is vegan but you may want to add some sour cream, grated cheese too. Fresh cilantro and a squeeze of lime perfect this protein packed, superfood-rich dish.
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Prep Time 20 minutes
Cook Time 8 hours
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 yellow onion
  • 2 cloves garlic
  • 1 15 oz can petite diced tomatoes with liquid
  • 1 6 oz can tomato paste or I like the tubes of past and I use two tablespoons
  • 1 15 oz can black beans drained
  • 1 15 oz can red kidney beans drained
  • 1 cup brown lentils uncooked
  • ⅔ cup of quinoa
  • 1 Tbsp chili powder or if you can find it 1 and ½ Tbsp of Trader Joes Chili Lime powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • A pinch freshly cracked black pepper
  • 4 cups vegetable broth
  • 1 cup of water
  • Fresh chopped cilantro
  • Sour cream guacamole, avocados, lime juice or other toppings you desire

Equipment

  • Slow cooker

Method
 

  1. Dice the onion and mince the garlic.
  2. Add the onion and garlic and all ingredients to the slow cooker. Stir to combine.
  3. Place a lid on the slow cooker and cook on high for four hours (or low for 8 hours).
  4. After cooking, the lentils should be tender. Taste the chili and add salt to taste.
  5. Serve hot with your favorite toppings.