Lentil and Quinoa Chili

Warm up with a hearty bowl of Lentil and Quinoa Chili, a wholesome and protein-packed dish that’s as nourishing as it is flavorful. Brimming with vibrant ingredients like fire-roasted tomatoes, nutrient-rich lentils, and fluffy quinoa, this plant-based chili is elevated with smoky paprika, zesty cumin, and a hint of optional cayenne for just the right kick. With a colorful mix of red bell peppers, black beans, kidney beans, and sweet corn, it’s a satisfying one-pot wonder perfect for weeknights or meal prep. Garnish with fresh cilantro, creamy avocado, and a squeeze of lime for a fresh finish that ties it all together. Vegan, gluten-free, and bursting with bold Tex-Mex flavors, this chili is sure to become a household favorite!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper (optional)
• 2 15-ounce cans fire-roasted diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 cup dry green or brown lentils, rinsed
• 0.5 cup uncooked quinoa, rinsed
• 1 15-ounce can kidney beans, drained and rinsed
• 1 15-ounce can black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (optional, for garnish)
• 4 lime wedges (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and red bell pepper, and sauté for 5–7 minutes, or until softened.

Step 3

Stir in the minced garlic, chili powder, ground cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1–2 minutes, stirring constantly, until fragrant.

Step 4

Add the fire-roasted diced tomatoes (with their juices), vegetable broth, lentils, and quinoa. Stir well to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25–30 minutes, stirring occasionally, until the lentils and quinoa are cooked and tender.

Step 6

Stir in the kidney beans, black beans, corn, salt, and black pepper. Simmer for an additional 10 minutes to heat through and allow the flavors to meld.

Step 7

Taste and adjust seasoning if needed. If the chili is too thick, add a bit more vegetable broth to reach your desired consistency.

Step 8

Serve hot, topped with fresh cilantro, sliced avocado, and a squeeze of lime juice, if desired.

Nutrition Facts

Serving size	(3544.6g)

Amount per serving	% Daily Value*
Calories	2194.3

Total Fat 48.8g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5037.9mg	0%
Total Carbohydrate 360.2g	0%
Dietary Fiber 97.7g	0%
Total Sugars 61.6g
Protein 96.3g	0%

Vitamin D 0IU	0%
Calcium 619.6mg	0%
Iron 37.2mg	0%
Potassium 7091.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.4%

Protein: 17.0%

Carbs: 63.6%