When I first tossed a handful of earthy lentils and fluffy quinoa into my crockpot, I had no idea I was on the brink of a culinary favorite. The moment I walked into the kitchen hours later, the savory aroma wrapping around me felt like a warm hug on a chilly day. This Crockpot Lentil and Quinoa Chili has turned into a go-to recipe for my busy weeknights, offering a hearty, nutritious meal with minimal effort.
Not only is it packed with protein and flavor, but its flexibility allows you to adjust the spice levels and toppings to suit any mood or preference. Whether you’re serving it at a cozy family dinner or preparing a dish to share at a potluck, this chili guarantees satisfaction. So grab your crockpot, and let’s create something that fills your home with warmth and your belly with comfort!
Why is Crockpot Lentil and Quinoa Chili so special?
Hearty Flavor: This chili boasts a rich blend of lentils and quinoa, delivering robust taste with every bite.
Time-Saving: Just a few minutes of prep mean you can set it and forget it, freeing up your evening.
Customizable: Whether you prefer it spicy or mild, this recipe allows you to adapt flavors and toppings effortlessly.
Nutritious Goodness: Packed with protein, fiber, and plenty of vitamins, it’s a guilt-free comfort food.
Crowd-Pleaser: Perfect for family dinners or potluck gatherings, everyone will love this warm, filling dish!
Check out our storage tips for making ahead and enjoying this on busy nights!
Crockpot Lentil and Quinoa Chili Ingredients
• Here’s everything you’ll need for the perfect chili!
For the Chili Base
- Brown Lentils – Provide protein and fiber; remember to rinse them to remove any debris.
- Quinoa – Adds satisfying texture; stir in during the last hour of cooking to keep it fluffy.
- Black Beans – Boost protein content and heartiness; make sure to drain and rinse these beauties.
- Vegetable Broth – Forms a delicious base; opt for low-sodium if you’re keeping an eye on salt.
- Canned Tomatoes – Infuse the dish with acidity and moisture; choose San Marzano for a rich flavor.
- Red Onion – Adds a sweet flavor and depth; just dice it up!
- Red Bell Pepper – Brings sweetness and color; chop into 1/2-inch pieces.
- Baby Carrots – Offer natural sweetness; halve them lengthwise for even cooking.
- Garlic – Elevates the flavors; mince it finely.
- Olive Oil – Great for sautéing; you can swap it with canola if preferred.
- Tomato Paste – Deepens flavor; caramelizing it adds a rich touch.
- Chili Powder – Provides warmth and smokiness; adjust based on how spicy you like your chili.
- Dried Oregano – Adds herbaceous notes; complements the chili beautifully.
- Frozen Corn – Sweetens and adds texture; feel free to omit if you like.
For the Toppings
- Cheddar Cheese – Melts beautifully; sprinkle on top for a richer finish.
- Greek Yogurt – A creamy alternative to sour cream; balances the chili’s heat perfectly.
- Diced Avocado – Adds creaminess and healthy fats; a delightful addition!
- Tortilla Chips – For an extra crunch; great for scooping up every savory bite.
Enjoy creating your Crockpot Lentil and Quinoa Chili and let the comforting flavors envelop you!
How to Make Crockpot Lentil and Quinoa Chili
Prep Ingredients: Begin by dicing the onion and red bell pepper, halving the baby carrots, and mincing the garlic. Don’t forget to rinse the lentils and measure out the quinoa, vegetable broth, canned tomatoes, and black beans.
Sauté Base: In a pot, heat a drizzle of olive oil over medium heat. Sauté the diced onion until it’s soft and translucent, then add the minced garlic and toast the spices (chili powder, oregano) for a minute to release their fragrance.
Combine Vegetables: Add the red bell pepper and baby carrots to the pot. Stir in the tomato paste and cook everything for another 2-3 minutes to blend the flavors.
Incorporate Tomatoes: Pour in the canned tomatoes, followed by another sprinkle of chili powder and the dried oregano. Let this mixture simmer for about 5 minutes to meld the flavors.
Transfer to Crockpot: Carefully move the sautéed mixture into the crockpot. Add in the rinsed lentils, quinoa, vegetable broth, black beans, and corn. Give it a gentle stir to combine all the ingredients.
Cook: Cover the crockpot and cook on high for 4.5 hours or low for 8 hours. If possible, stir occasionally to help the flavors combine even further.
Finish: After cooking, give the chili a taste and adjust with salt and a squeeze of lemon juice. Serve it up hot, topped with your favorite garnishes like shredded cheese, avocado, or Greek yogurt!
Optional: Garnish with chopped cilantro for a fresh touch!
Exact quantities are listed in the recipe card below.
Expert Tips for Crockpot Lentil and Quinoa Chili
Perfect Quinoa Timing: Always add quinoa during the last hour of cooking. This ensures it retains its fluffy texture rather than becoming mushy.
Rinse Lentils: Don’t skip rinsing the brown lentils before use. This simple step removes any debris or grit, resulting in a cleaner flavor.
Lid Management: Resist the temptation to lift the lid while cooking. Each peek releases valuable steam, extending your cook time and potentially affecting chili consistency.
Adjusting Consistency: If your chili turns out thicker than desired, gradually incorporate additional broth. Conversely, if it’s too thin, leave the lid slightly ajar to allow excess moisture to evaporate.
Spice It Up: Feel free to experiment with spice levels! Adjust the chili powder to suit your preference, or add fresh jalapeños for an extra kick in your Crockpot Lentil and Quinoa Chili.
Crockpot Lentil and Quinoa Chili Variations
Feel free to take this chili on a flavorful journey that suits your taste buds and dietary needs!
Spicy Kick: Add more chili powder or diced jalapeños to crank up the heat and intensity of flavors. Perfect for those who love a fiery dish!
Smoky Flavor: Incorporate diced chipotle peppers in adobo sauce for a deep, smoky undertone that adds a delightful twist to your chili.
Bean Swap: Substitute lentils with chickpeas or black-eyed peas for a new texture and experience. Each type brings its unique flavor and nourishment to the table.
Veggie Medley: Mix in chopped zucchini or green bell peppers for added color and nutrients. This not only enhances the taste but also packs in more veggies!
Creamy Addition: Stir in a splash of coconut milk at the end of the cooking for a creamy, exotic twist. It complements the spices beautifully!
Herbaceous Notes: Fresh herbs like cilantro or parsley can be tossed in just before serving to brighten up the chili and add freshness to each bite.
Cheesy Delight: Add a handful of your favorite cheese during the last hour of cooking for a melty, comforting finish that everyone will love.
Make It Sweet: Toss in some diced sweet potatoes for a subtle sweetness that pairs beautifully with the savory flavors, creating a lovely balance.
What to Serve with Crockpot Lentil and Quinoa Chili?
Cozy up your meal with delicious sides that enhance this hearty dish and bring out its best flavors.
Cornbread: The perfect sweet counterpart to the savory chili, cornbread provides a delightful texture that complements every spoonful.
Avocado Toast: Creamy avocado on toasted bread adds brightness and a touch of freshness, balancing the warm, hearty flavors of the chili.
Tortilla Chips: Crunchy and perfect for dipping, tortilla chips add a fun texture that makes enjoying the chili even more exciting.
Greek Yogurt: A cooling dollop of rich Greek yogurt enhances the chili’s heat while adding a protein-packed option that elevates every bite.
Simple Green Salad: A light salad with fresh greens, cherry tomatoes, and a zesty vinaigrette brightens your plate, making for a well-rounded meal.
Cilantro Lime Rice: Fragrant rice infused with lime and cilantro serves as a refreshing base, allowing the chili to shine with every bite.
Sparkling Water with Lime: A bubbly, refreshing drink that cleanses your palate, sparkling water with a splash of lime complements the chili’s depth beautifully.
Serve your Crockpot Lentil and Quinoa Chili with any of these pairs for a complete culinary experience that warms the heart!
Make Ahead Options
These Crockpot Lentil and Quinoa Chili ingredients are perfect for meal prep! You can chop the vegetables and rinse the lentils up to 24 hours in advance, storing everything in airtight containers in the refrigerator to maintain freshness. Additionally, you can combine the sautéed base ingredients and refrigerate them for up to 3 days. To ensure the quinoa stays fluffy, remember to only add it during the last hour of cooking. When ready to serve, simply transfer your prepped ingredients into the crockpot with the broth and spices, set it cooking, and enjoy a warm, hearty meal without the last-minute rush!
How to Store and Freeze Crockpot Lentil and Quinoa Chili
Fridge: Store leftover chili in an airtight container for up to 5 days, ensuring it stays fresh and delicious for your busy weeknights.
Freezer: Once completely cooled, transfer the chili into freezer-safe containers or bags for up to 3 months. Make sure to label them for easy identification!
Reheating: When ready to enjoy, simply thaw overnight in the fridge and reheat on the stove or in the microwave, adding a splash of broth if needed to revive the texture.
Make-Ahead: This Crockpot Lentil and Quinoa Chili is perfect for meal prep, allowing you to have hearty, nutritious meals at the ready for your busy days!
Crockpot Lentil and Quinoa Chili Recipe FAQs
How do I choose ripe ingredients for my chili?
Absolutely! For the best flavors, look for firm, vibrant vegetables. Your bell peppers should be shiny with no dark spots, and onions should be firm without any sprouting. When selecting canned tomatoes, opt for San Marzano if possible; they’re known for their rich flavor.
How should I store leftover chili?
Very simple! Once your Crockpot Lentil and Quinoa Chili has cooled, transfer it to an airtight container. It will stay fresh in the refrigerator for up to 5 days. Just make sure to store it once it reaches room temperature to avoid condensation!
Can I freeze this chili?
Of course! This chili freezes beautifully. After letting it cool completely, pour it into freezer-safe containers or bags (don’t forget to label them!). It can last up to 3 months in the freezer. When you’re ready to enjoy it, simply thaw it overnight in the fridge and reheat on the stove.
What if my chili is too thick or too thin?
No worries! If you find your chili is thicker than you’d like, you can gradually add vegetable broth until you achieve your desired consistency. Conversely, if it’s too thin, leave the lid slightly ajar while cooking for an additional 10-15 minutes to allow some moisture to evaporate. Keep tasting and adjusting; that’s the secret to a delicious chili!
Are there any dietary considerations I should know about?
Great question! This Crockpot Lentil and Quinoa Chili is vegetarian, high in protein, and gluten-free, making it an ideal dish for many dietary needs. If you have any allergies, be conscious of toppings like dairy or specific ingredients. Always check labels for any packaged goods.
Can I adapt the spice levels in this chili?
Absolutely! If you want a spicier chili, simply increase the amount of chili powder or add fresh sliced jalapeños or diced chipotle peppers in adobo sauce. Alternatively, for a milder version, reduce the chili powder and add a little more vegetable broth for balance. The more the merrier when it comes to customizing it to your taste!
Cozy Crockpot Lentil and Quinoa Chili for Busy Weeknights
Equipment
- - Crockpot
Ingredients
Chili Base
- 1 cup Brown Lentils Rinse before use.
- 1 cup Quinoa Add during the last hour of cooking.
- 1 can Black Beans Drain and rinse.
- 4 cups Vegetable Broth Low-sodium recommended.
- 1 can Canned Tomatoes San Marzano preferred.
- 1 medium Red Onion Diced.
- 1 medium Red Bell Pepper Chopped into 1/2-inch pieces.
- 2 cups Baby Carrots Halved lengthwise.
- 3 cloves Garlic Minced.
- 2 tablespoons Olive Oil Can substitute with canola.
- 2 tablespoons Tomato Paste Caramelize for extra flavor.
- 2 tablespoons Chili Powder Adjust to taste.
- 1 teaspoon Dried Oregano
- 1 cup Frozen Corn Optional.
Toppings
- 1 cup Cheddar Cheese Sprinkle on top.
- 1 cup Greek Yogurt For a creamy finish.
- 1 medium Diced Avocado Optional.
- 1 bag Tortilla Chips For serving.
Instructions
Preparation
- Begin by dicing the onion and red bell pepper, halving the baby carrots, and mincing the garlic. Rinse the lentils and measure out the quinoa, vegetable broth, canned tomatoes, and black beans.
- In a pot, heat a drizzle of olive oil over medium heat. Sauté the diced onion until soft and translucent, then add minced garlic and toast the spices for a minute.
- Add red bell pepper and baby carrots to the pot. Stir in tomato paste and cook for another 2-3 minutes.
- Pour in canned tomatoes, add more chili powder and oregano, and let simmer for 5 minutes.
- Transfer the mixture to the crockpot. Add rinsed lentils, quinoa, vegetable broth, black beans, and corn. Stir gently.
- Cover and cook on high for 4.5 hours or low for 8 hours, stirring occasionally.
- Taste and adjust with salt and a squeeze of lemon juice. Serve hot with toppings.