Black beans, lentils, and quinoa are a powerhouse combo in this tasty vegetarian Red Lentil Quinoa Chili recipe! This vibrant vegan chili is easy to make and oh so flavorful!
Measure out ingredients and dice veggies. For less spicy chili use a spoon to remove seeds and pith from the jalapeño before dicing, for spicier chili dice everything but the stem. You can even add a second pepper!
In a large pot, heat 1-2 tsp oil and sauté onion and peppers until tender.
Add garlic and spices and sauté for another minute until fragrant.
Drain and rinse black beans and rinse quinoa and lentils. Next add the beans, tomato sauce, diced tomatoes (liquid and all), uncooked quinoa, lentils, and vegetable broth.
Reduce heat to simmer and cook, covered, for 20-25 minutes, stirring once or twice if needed. If you have extra time and would like to cook on low for even longer, go for it!
Taste and season with any additional spices desired. Extra mix ins like corn or kidney beans are also awesome here if you'd like your chili even chunkier. Have fun with it!
All that's left to do is portion into bowls, pile on your choice of toppings from the list above, and enjoy! Leftover chili reheats like a dream the next day if you end up with extra - I love having mine over a microwaved sweet potato.
Notes
Nutrition facts below are an estimate provided by an online nutrition calculator. Add your favorite toppings and adjust as needed.