Because I am so known as a meat-chef, when I talk about Meatless Monday some people look at me like I’ve lost my mind. I’m like, look, I’m not saying beef and pork is bad, I love it and eat it six days a week.
-Michael Symon
Finally, a quote that expressed exactly how I feel! There is nothing better than a good piece of chicken or steak on a special occasion, but most nights of the week I stay away from meat-based protein.
It’s nothing against meat, I just have found a whole new love for protein packed grains! Even Ryan eats farro most nights of the week as an extra source of protein.
I have been craving warm soups most of this winter & was looking for a change up from my Chicken Tortellini soup. Thankfully I always keep my pantry filled with quinoa, lentils & hearty vegetables so I decided to try my hand at a meatless Chili for Meatless Monday.
This Vegan Lentil & Quinoa Chili can be on the table in one hour, is made using only 1 pot & gives you the same hearty taste of chili without the meat!
Why should you try protein packed plant sources?
Did you know that 1/2 serving of lentils packs 26 grams of protein? Or that lentils are one of the best source of slow-digested carbohydrates which will not only keep you full all day but is also a great option for diabetics? Most importantly, they have a hearty taste so you can’t even tell meat is missing from your meal!
How to make this simple Lentil & Quinoa Chili:
Start by dicing your carrots, onions and bell peppers. Next grab a large stock pot & some olive oil because we are about to sauté those veggies.
Into your pot add your olive oil over medium heat. Add in your carrots and onions and sauté until onions become translucent. Next add in your bell pepper, garlic, chili powder & cumin. Cook the rest of your veggies down for a few minutes then remove from from the pot, place in a bowl and set aside.
Into the pot, add 5 cups of chicken broth. Increase your heat to high and add in your quinoa and lentils. Bring the broth to a boil then simmer for 15 minutes.
When your grains are ready, add in your black beans, diced tomatoes, tomato paste, salt, pepper and oregano into the pot.
Add your sauteed veggies back into the pot. Mix everything together and allow your chili to cook on low for 25 minutes.
When your chili almost ready, add corn into the pot. Stir everything together and cook for 5 additional minutes. Serve (with tortilla chips if you want) & enjoy!
This meatless lentil & quinoa chili tastes like classic chili with a twist & will be a huge hit!
You will find yourself going back for seconds…then realizing how full you are from the lentils & have to remind yourself you can have more for lunch tomorrow!
ENJOY!
- 15 oz diced tomatoes, canned
- 15 oz black beans, rinsed
- 5 cup vegetable broth
- 1 cup corn (frozen or canned)
- 1/2 cup carrots, sliced and halved
- 1/2 cup lentils
- 1/2 onion, diced
- 1/2 bell pepper, diced
- 1/3 cup quinoa
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
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Diced bell pepper and onion. Slice and half carrots.
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Into a large pot heat olive oil over medium-low heat.
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Add onion and carrots into the pot. Saute for 3-4 minutes until vegetables begin to soften.
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Next add in diced bell pepper, garlic, cumin and chili powder. Stir everything together and simmer for 1-2 minutes.
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Remove vegetable mixture from pot, place in a bowl and set aside.
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Into the pot, add vegetable broth, lentils and quinoa. Bring to a boil then simmer for 15 minutes.
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When ready, add black beans, diced tomatoes, tomato paste, oregano, pepper and vegetable mixture into pot.
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Stir everything together and cook on low heat for 25 minutes.
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Finally, add corn into pot and stir everything together. Cook for 5 additional minutes. Serve & enjoy!
Not sure if you noticed, but I’m your blog article you mentioned 5 cups of chicken broth, but in the directions you have vegetable broth. You may want to change the article wording because it’s not vegan.