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Quinoa Lentil Chili (Vegan, Gluten-free)

Quinoa Lentil Chili (Vegan, Gluten-free)

Hearty vegan and gluten-free chili
Course Soups and Stews
Cuisine American
Keyword quinoa lentil chili, vegan recipes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 233 kcal
Author Adapted from Diabetes Forecast

Ingredients

  • 4 dried guajillo chile peppers stemmed and seeded
  • 4 dried ancho chile peppers stemmed and seeded
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • 4 garlic cloves
  • 1 teaspoon dried oregano preferably Mexican
  • 28 ounces whole tomatoes, undrained 1 can
  • 1 tablespoon Arbosana Extra Virgin Olive Oil
  • cups quinoa uncooked
  • 1 cup green lentils uncooked
  • cups water
  • 1 large onion minced
  • 14 ounces red kidney beans, drained and rinsed 1 can

Instructions

  1. Boil some water in a saucepan.
  2. In a large, dry skillet over medium-high heat, toast both types of chile peppers on each side, about 2 minutes. (Don’t let them burn!) Place chiles in a large bowl and cover with boiling water. Place a smaller bowl or plate on top of the chiles to keep them submerged and let stand at least 30 minutes to rehydrate (longer is better).
  3. In the same skillet, toast the cumin and coriander seeds for about 5 minutes over medium-high heat. Grind the seeds into a powder using a coffee/spice grinder or mortar and pestle.
  4. Drop garlic cloves into a running food processor to finely mince them, then turn off processor. Reserve 1 cup of liquid from the chiles and add it to the food processor along with the chiles, ground cumin and coriander, oregano, and tomatoes with their liquid. Process until smooth.
  5. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the quinoa and lentils and toast for about 5 minutes, stirring occasionally. Add the chile mixture, water, and onions. Bring to a boil, then reduce heat, cover and simmer until the lentils are tender (at least 30 minutes). If your lentils are old, they will take longer to cook and you may need to add more water. Keep an eye on it.
  6. Once the lentils are done, add the kidney beans and simmer for about 5 more minutes, until the beans have warmed up.

Recipe Notes

Too many carbs for you? Reduce the amount of quinoa, lentils, and/or beans.