Hearty Lentil & Quinoa Chili

Vegan, Gluten-Free

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  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • 6 garlic cloves, minced
  • 2 small jalapeños, diced (keep seeds for heat)
  • Salt and pepper
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon each allspice powder and cayenne pepper 
  • 1 28-ounce can of crushed tomatoes
  • 2 heaping tablespoons of tomato paste
  • 2 cups vegetable broth
  • 1/2 cup dried lentils
  • 1 15 ounce can each of black beans and pinto beans drained
  • 1 cup uncooked quinoa, rinsed
  • 1-2 teaspoons of apple cider vinegar
  • 2-3 tablespoons chopped cilantro 
  • Garnishes: additional cilantro, diced red onions, sliced green onions, sliced avocado, hot sauce, vegan cheese, vegan sour cream, etc.


  1. Heat the olive oil in a large Dutch oven over medium heat. Once hot, add the onion, carrot, celery, and bell pepper. Season with salt & pepper. Cook for 5 minutes until the vegetables begin to soften.
  2. Add the garlic and jalapeños, season with salt and pepper, and cook for 1 minute or until fragrant.
  3. Add the spices, stirring constantly for 30 seconds to 1 minute until fragrant and the spices have coated the vegetables.
  4. Add the crushed tomatoes, tomato paste, broth, and a few pinches of salt and pepper. Stir to combine and allow the mixture to come to a simmer.
  5. Once simmering, add the lentils. Reduce the heat to low and simmer for 15-20 minutes.
  6. Add the black beans, pinto beans and quinoa. Bring to a gentle boil. Then, reduce the heat to low. Cover the pot and simmer on low heat for 20-25 minutes. Taste for seasonings.
  7. Once off heat, stir in the apple cider vinegar and cilantro.
  8. Add additional garnishes, if desired.
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