Best 8 Lentil And Quinoa Chili Recipes

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Lentil and quinoa chili is a delicious and hearty dish that is perfect for a cold winter day. It is made with a combination of lentils, quinoa, vegetables, and spices. Lentils are a type of legume that is high in protein and fiber, while quinoa is a grain that is also high in protein and fiber. Together, they make a complete protein that is perfect for a vegetarian or vegan diet. The vegetables in lentil and quinoa chili typically include onions, peppers, carrots, and tomatoes. The spices used in the chili can vary, but often include chili powder, cumin, oregano, and garlic powder.

Here are our top 8 tried and tested recipes!

LENTIL & QUINOA CHILI {VEGAN & GLUTEN FREE}



Lentil & Quinoa Chili {vegan & gluten free} image

A delicious vegetarian quinoa chili packed with lentils, veggies, and spices. You'll love how incredibly flavorful and hearty it is, plus it's vegan and gluten free.

Provided by Monique of AmbitiousKitchen.com

Categories     Chili     Dinner     Soup

Time 1h10m

Number Of Ingredients 17

1 teaspoon olive oil
3 cloves garlic, minced
1 small white or yellow onion, chopped
1 red pepper, diced
2 pounds fresh tomatoes, finely chopped (you can use canned tomatoes)
1 teaspoon cumin
3-4 teaspoons chili powder, depending on how spicy you like it
1/8 teaspoon cinnamon
1/4 teaspoon curry powder
freshly ground salt and pepper
3 cups vegetarian broth, plus more if necessary
1 cup green lentils, rinsed
1/2 cup quinoa, rinsed
1 - 15 oz can kidney beans, rinsed and drained
1 - 15 oz can black beans, rinsed and drained
1/2 cup cilantro, finely chopped plus more for garnish
Avocado for topping, if desired

Steps:

  • Heat olive oil in large pot over medium-high heat. Once oil is hot, add garlic and cook for a minute or until fragrant and slightly golden. Add onion and red pepper and cook for 3-5 minutes or until onion is translucent.
  • Add in tomatoes, cumin, chili, cinnamon, curry powder, broth, salt and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.
  • Add broth, quinoa, and lentils; bring back to a boil. Cover, reduce heat, and simmer for 30-40 minutes or until lentils are tender and quinoa has expanded.
  • Stir in black beans, kidney beans, and cilantro. You can add a bit more broth if you feel you do not have enough, either way chili will continue to thicken. Taste and adjust seasonings if needed. Simmer a few minutes more. Serves 7; about 1 cup each. Top with avocado if desired.

Nutrition Facts : ServingSize 1 g, Calories 303 kcal, Carbohydrate 53.4 g, Protein 18.3 g, Fat 2.8 g, Fiber 17 g, Sugar 6.3 g

LENTIL QUINOA CHILI



Lentil Quinoa Chili image

Yield 8 servings

Number Of Ingredients 20

2 tablespoons extra virgin olive oil
2 large onions, chopped, about 3 cups
4 stalks celery, chopped, about 2 1/2 cups
2 cloves garlic, minced
1 pound French green lentils
1/2 cup roasted green chills (recipe below)- substitute 2 3-ounce can chopped green chills in a pinch
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried basil
2 teaspoons fine sea salt
1/2 teaspoon ground black pepper
1 28-ounce can diced tomatoes
1 8-ounce can tomato sauce
4 cups vegetable or chicken broth
4 cups water
1/2 cup uncooked quinoa
For serving:
extra roasted green chills
sour cream
shredded cheese

Steps:

  • Heat oil in a large pot over medium-high heat. Saute onions, celery, and garlic until vegetables soften and begin to turn golden, about 8 minutes. Add chili powder, cumin, basil, salt, and pepper, and stir for another minute until fragrant.
  • Add the lentils, chills, tomatoes, tomato sauce, broth, and water. Bring to a boil. Turn heat to low, cover and simmer for 20 minutes. Add quinoa and simmer for another 10-15 minutes. Serve hot with extra roasted green chills, cheese, and/or sour cream.

LENTIL AND QUINOA CHILI



Lentil and Quinoa Chili image

This is a hearty chili full of lentils, quinoa and unique flavors. While I use homemade chicken stock, it can be made vegan by subbing vegetarian broth for the stock. I like to skip the canned beans and use dried. I prepare 1/2 of each, dried kidney and black beans and have them ready to go before I make this recipe, but you can use canned for convenience. You can also use canned tomatoes if you prefer. If you use canned ingredients, you may want to reduce the amount of salt used.

Provided by itsnevrenough

Categories     Lentil

Time 1h10m

Yield 10 cups, 5 serving(s)

Number Of Ingredients 18

1 teaspoon extra virgin olive oil
3 garlic cloves, minced
1 cup chopped onion
1 bell pepper, diced
2 lbs fresh tomatoes, chopped (or can use canned)
1 teaspoon cumin
4 teaspoons chili powder
1/8 teaspoon cinnamon
1/4 teaspoon curry powder
1 tablespoon sea salt (or to taste)
1/4 teaspoon black pepper
3 cups chicken stock or 3 cups vegetable broth
1 cup lentils, rinsed
1/2 cup quinoa, rinsed
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1/2 cup cilantro
avocado, if desired (to garnish)

Steps:

  • 1. Heat olive oil in large pot over medium-high heat. Once oil is hot, add garlic and cook for a minute or until fragrant and slightly golden.
  • 2. Add onion and pepper and cook for a few minutes or until onion is translucent.
  • 3. Add in tomatoes, cumin, chili, cinnamon, curry powder, and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.
  • 4. Add broth, quinoa, and lentils, and bring back to a boil. Cover, reduce heat, and simmer for 30-40 minutes or until lentils are tender and quinoa has expanded.
  • 5. Stir in black beans, kidney beans, salt and cilantro. Chili will continue to thicken.
  • 6.Taste and adjust seasonings if needed. Simmer a few more minutes.

HEALTHY LENTIL CHILI



Healthy Lentil Chili image

This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 large onion, diced
1 red, orange or yellow bell pepper, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons chili powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
4 cups low-sodium vegetable broth
Two 14.5-ounce cans fire-roasted diced tomatoes
One 15-ounce can navy beans or another small white bean (do not drain)
1 cup dried brown lentils
1 dried bay leaf
1 tablespoon red wine vinegar
Shredded reduced-fat Cheddar, plain yogurt, pickled jalapenos and crushed tortilla chips, for serving (all are optional)

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
  • Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
  • Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.

QUINOA TURKEY CHILI



Quinoa Turkey Chili image

This heart-healthy turkey quinoa chili is not only tasty, it's a vitamin and protein powerhouse! -Sharon Giljum, San Diego, California

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 21

1 cup quinoa, rinsed
3-1/2 cups water, divided
1/2 pound lean ground turkey
1 large sweet onion, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 medium zucchini, chopped
1 chipotle pepper in adobo sauce, chopped
1 tablespoon adobo sauce
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup frozen corn, thawed
1/4 cup minced fresh cilantro
Optional toppings: Cubed avocado, shredded Monterey Jack cheese

Steps:

  • In a large saucepan, bring quinoa and 2 cups water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork and set aside., Meanwhile, in a large saucepan coated with cooking spray, cook the turkey, onion, red pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the chili powder, cumin and cinnamon; cook 2 minutes longer. If desired, serve with optional toppings., Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in corn and quinoa; heat through. Discard bay leaf; stir in cilantro. Serve with optional toppings as desired.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 264 calories, Fat 5g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 514mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges

SPICY LENTIL QUINOA CURRY



Spicy Lentil Quinoa Curry image

Lots of flavor packed in this Indian-spiced curry! This recipe is very adaptable and can be made to fit your preferences. You can also change up the veggies you use, alter the amount of spice, etc.

Provided by Alisan

Categories     World Cuisine Recipes     Asian     Indian

Time 1h10m

Yield 4

Number Of Ingredients 21

1 tablespoon olive oil
1 cup diced onion
1 cup chopped mushrooms
½ cup chopped carrots
3 cloves garlic, minced
4 cups vegetable broth
1 cup water
1 cup dry green lentils
½ cup quinoa
2 tablespoons tomato paste
2 tablespoons curry powder
1 tablespoon ground red chile pepper
1 tablespoon ground cumin
1 tablespoon ground ginger
1 teaspoon cayenne pepper
1 teaspoon garam masala (Indian spice blend)
1 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 dash ground black pepper, or to taste
¼ cup milk
1 tablespoon butter

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Mix in mushrooms, carrots, and garlic; cook until flavors combine, about 2 minutes.
  • Stir vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes.
  • Stir butter and cream into the saucepan. Replace the lid and cook until the lentils are tender, about 5 minutes.

Nutrition Facts : Calories 403.2 calories, Carbohydrate 60.9 g, Cholesterol 8.9 mg, Fat 10.1 g, Fiber 20.7 g, Protein 19.5 g, SaturatedFat 2.9 g, Sodium 1158.2 mg, Sugar 8.7 g

RED LENTILS AND CHILI SAUCE WITH QUINOA



Red Lentils and Chili Sauce With Quinoa image

Provided by Marian Burros

Categories     dinner, weekday, appetizer, main course, side dish

Time 45m

Yield 3 servings

Number Of Ingredients 13

3/4 cup quinoa
1 cup red lentils
8 ounces whole or 7 ounces chopped ready-cut onion (1 2/3 cups)
2 teaspoons olive oil
1 large clove garlic
8 ounces peeled baby carrots or 8 ounces chopped, ready-cut carrots (1 1/3 cups)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon, or more if desired, hot plain chili powder
3 ounces no-salt-added tomato paste
1 1/2 cups no-salt-added vegetable or chicken stock
1/4 teaspoon salt, optional
Fresh cilantro, enough to make 3 tablespoons chopped

Steps:

  • Combine quinoa with 1 1/2 cups water. Bring to boil in uncovered pot.
  • Cover lentils with water, then bring to boil and simmer about 10 minutes, partly covered, until lentils are soft but have not lost their shape.
  • Chop whole onion; saute in hot oil in nonstick skillet.
  • Cover quinoa, reduce heat and simmer about 15 minutes.
  • With food processor on, put garlic through feed tube. Add to onion and continue cooking until onion is soft and beginning to brown.
  • Chop carrots in food processor.
  • Reduce heat under onions; stir in cumin, coriander and chili powder for about 20 seconds.
  • Add tomato paste and stock to the onions and stir to blend. Stir in carrots; reduce heat and cook until soft, about 10 minutes.
  • Wash, dry and chop cilantro.
  • When lentils are cooked, drain well and stir into chili-carrot mixture. Season with salt, if desired.
  • Arrange lentil mixture over quinoa; sprinkle with cilantro.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 6 grams, Carbohydrate 93 grams, Fat 8 grams, Fiber 15 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 481 milligrams, Sugar 14 grams

SLOW-COOKER QUINOA CHILI



Slow-Cooker Quinoa Chili image

This is the recipe that turned my husband into a quinoa lover. I made it the day he got good news on a new job, and we'll always remember how excited we were as we ate this beautiful meal. -Claire Gallam, Alexandria, Virginia

Provided by Taste of Home

Categories     Lunch

Time 4h25m

Yield 10 servings (about 3-3/4 quarts).

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes with mild green chiles, undrained
1 can (14 ounces) fire-roasted diced tomatoes, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cups reduced-sodium beef broth
1 cup quinoa, rinsed
2 teaspoons onion soup mix
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon salt
Optional: Shredded cheddar cheese, chopped avocado, chopped red onion, sliced jalapeno, sour cream and cilantro

Steps:

  • In a large skillet, cook beef, onion and garlic over medium-high heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. , Transfer mixture to a 5- or 6-qt. slow cooker. Add next 11 ingredients; stir to combine. Cook, covered, on low 4-5 hours, until quinoa is tender., Serve with optional toppings as desired.

Nutrition Facts : Calories 318 calories, Fat 7g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 805mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges

Tips:

  • Cook in Batches: For meal prep, consider doubling or tripling the recipe to save time.
  • Spice It Up: Add more chili powder or cayenne pepper for a spicier version.
  • Use Different Lentils: Experiment with different lentil varieties like green or black lentils for a texture variation.
  • Veggie Boost: Enhance the veggie content by adding chopped bell peppers or zucchini.
  • Make It Heartier: Add cooked brown rice or barley to the chili for a thicker, more filling texture.
  • Top It Right: Elevate the chili with toppings like avocado, sour cream, diced red onions, or shredded cheese.

Conclusion:

This hearty and satisfying lentil and quinoa chili is a delicious and nutritious meal that's easy on the budget and time. It's a versatile recipe that can be customized to your taste preferences. Whether you're looking for a quick weeknight dinner or a cozy meal for a crowd, this chili is sure to satisfy. Enjoy it with your favorite toppings and sides, and let the flavors transport you to a comforting culinary experience.

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