Description
A hearty and nutritious slow cooker chili packed with lentils, quinoa, and a medley of vegetables and spices. Perfect for a comforting, protein-rich meal with minimal effort.
Ingredients
1 cup dried brown lentils, rinsed and drained
1/2 cup quinoa, rinsed and drained
1 medium yellow onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
3 cloves garlic, minced
1 (28-ounce) can diced tomatoes, with juices
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can corn kernels, drained
3 cups vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Add the rinsed lentils and quinoa to the slow cooker.
Add the diced onion, red bell pepper, green bell pepper, and minced garlic to the slow cooker.
Pour in the diced tomatoes with their juices, black beans, kidney beans, and corn kernels.
Pour the vegetable broth over the ingredients in the slow cooker.
Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper to the slow cooker.
Stir all ingredients together until evenly combined.
Cover the slow cooker with the lid and cook on low for 6 hours, or until the lentils and quinoa are tender and the chili is thickened.
Stir the chili before serving and adjust seasoning with additional salt or pepper if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours