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.
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
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 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.
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