CrockPot Black Bean Lentil Quinoa Chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Slow Cooker
Serves: 8
Ingredients
  • Red Onion - 1, chopped.
  • Garlic Cloves - 4, minced.
  • Red Bell Pepper - 1, chopped.
  • Baby Carrots - 1 cup, sliced.
  • Tomatoes - 4 cups, chopped.
  • Black Beans - 2 (15oz) cans, rinsed and drained.
  • Brown Lentils - 1 cup, dry.
  • Quinoa - ½ cup, uncooked.
  • Corn - 1 cup, frozen.
  • Vegetable Broth - 6 cups.
  • Coriander - 1 tbsp.
  • Cumin - 1 tbsp.
  • Oregano - 1 tbsp.
  • Chilli Powder - 3 tbsp.
  • Tomato Paste - 1 tbsp.
  • Olive Oil - 2 tbsp.
Toppings:
  • Fresh Lemon Juice
  • Greek Yogurt
  • Cheddar Cheese
  • Diced Avocados
  • Cilantro
  • Tortilla Chips
Instructions
  1. In a large pot or Dutch Oven, heat oil over medium heat. Sautee onion, garlic, red bell pepper, carrots, coriander and cumin for 3-5 minutes.
  2. Stir in tomato paste, add chopped tomatoes, oregano and cook for 5 minutes.
  3. Add the cooked mixture into your Crock-Pot.
  4. Top with all remaining ingredients and give it all a good stir.
  5. Cover and coook on high for 4.5 hours or low for 8 hours.
Notes
Want this vegan? Omit the cheese and yogurt.
Recipe by Colorful Recipes at https://colorfulrecipes.com/crock-pot-black-bean-lentil-quinoa-chili