Cozy Crockpot Lentil and Quinoa Chili for Busy Weeknights
This Crockpot Lentil and Quinoa Chili is a hearty, nutritious meal with protein-packed ingredients, perfect 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.
Notes
This recipe is perfect for meal prep and can be stored in the fridge for up to 5 days or frozen for 3 months. Reheat with a splash of broth if needed.