Cozy Up with Crockpot Lentil and Quinoa Chili Tonight
Enjoy a hearty bowl of Crockpot Lentil and Quinoa Chili, perfect for cold evenings and nourishing meals.
Equipment
- Crockpot
Ingredients
Chili Base
- 1 cup brown lentils Use green lentils if unavailable; avoid red/yellow as they break down too quickly.
- 1 cup quinoa Stir in during the last hour of cooking to maintain fluffiness.
- 1 can black beans Drain and rinse before use.
- 4 cups vegetable broth Low-sodium broth can be substituted.
- 1 can canned tomatoes San Marzano tomatoes are recommended for depth of flavor.
Aromatics
- 1 medium red onion Feel free to use any onion variety you have on hand.
- 1 medium bell pepper Any color bell pepper can be used.
- 2 medium baby carrots Regular carrots, diced, can be used instead.
- 2 cloves garlic Use garlic powder as an alternative if fresh is not available.
Enrichment
- 2 tablespoons olive oil Can substitute with any neutral oil.
- 2 tablespoons tomato paste Cook for a minute to caramelize before adding liquids.
Spice Blend
- 2 tablespoons chili powder Adjust amount based on your heat preference.
- 1 teaspoon cumin Freshly ground is preferred for the best flavor.
- 1 teaspoon oregano Dried or fresh works well.
- 1 teaspoon coriander Freshly ground spices are preferred.
Toppings (as desired)
- 1 cup shredded cheese Choose your favorite variety.
- 1 cup Greek yogurt Can substitute sour cream.
- 1 medium diced avocado Perfect for adding texture.
- 1 2 tablespoons cilantro Adjust based on your taste preferences.
- 1 cup tortilla chips Perfect for scooping up the chili.
Instructions
Preparation
- Start by dicing the red onion and bell pepper, halving the baby carrots, and mincing the garlic.
- Heat olive oil in a pot over medium heat. Sauté the onion until it softens, then add the minced garlic and spices, stirring until fragrant—about 1-2 minutes.
- Toss in the halved baby carrots and diced bell pepper, sautéing for an additional 3-4 minutes. Stir in the tomato paste and let it cook for another minute.
- Add the canned tomatoes, chili powder, cumin, and oregano. Let this mix simmer for about 5 minutes.
- Pour the mixture into the crockpot and add the rinsed lentils, quinoa, black beans, and vegetable broth. Stir to combine.
- Squeeze fresh lemon juice into the pot, cover, and cook on high for 4.5 hours or low for 8 hours.
- Before serving, taste and adjust seasoning as needed. Serve with your choice of toppings.
Notes
Rinse your lentils before cooking to prevent grit. Avoid adding quinoa too early; add during the last hour. Don't frequently lift the lid during cooking. Adjust spice levels to taste.