I’ve been looking a lot at whole food/plant based blogs and recipes. I came across a site called High Carb Hannah – and she made a veggie chili with tomatoes, quinoa, potatoes, beans, lentils, etc. that looked amazing. I made a big pot of it to bring to work for my lunches this week. She served hers over brown rice, but I’m cooking a spaghetti squash and serving it over that – with a little sliced avocado on top – I can’t wait for my lunches this week! I work in downtown Chicago – so eating out for lunch is $10 and up -so I like to bring my own lunch so I don’t go into the poor house eating out every day!
I don’t subscribe to any particular diet – but I love learning more about vegetarian, vegan, paleo, low carb, high carb recipes just to see how people eat.
This recipe can be made in a crock pot all day, but I made it on the stove – it may look more like soup than chili when you get started, but the lentils and quinoa absorb a lot of the water.
Very veggie chili Super easy to prep - easy to throw into a crock pot, or cook on the stove in less than an hour.Servings Prep Time
6 5minutes
Cook Time
1 hour
|
Servings
Prep Time
6 5minutes |
Cook Time
1 hour |
- 2tsp olive oil
- 2medium red potatoesdiced, leave skin on
- 1/2 cup red lentils
- 1/2cup quinoauncooked
- 1tbsp vegetarian boullion(the kind from a jar) or 1 cube bullion
- 115 oz. diced tomatoescanned
- 4 cups water
- 2tbsp chili powder
- 1tsp cumin
- 1/2tsp. black pepper
- 1/4cup oniondiced
- 2baby bell pepperdiced
- 115 oz. black beansrinsed
- 2cloves garlicminced
- In a large pot - add olive oil and chopped veggies (onion, garlic, peppers and potato. Cook on low heat until onion and peppers and garlic start to soften - a few minutes.
- Add the rest of the ingredients and spices - bring to a boil, then reduce heat to low and cook until the lentils are soft and the potatoes are cooked through - about an hour. Stir occasionally. If it starts to get too thick, add more water.
- My son is vegetarian - this is the bullion I use when making vegetarian soups
