Smoky Quinoa Chili

Ingredients

2 tbsp oil
1 medium yellow onion, diced
1 tbsp each: chili powder, cumin, & smoked paprika (can sub regular paprika)
1 tsp each: garlic powder, onion powder, coriander
1/2 tsp mexican oregano (can sub oregano or marjoram)
1/8 tsp white pepper
salt to taste
32 oz. crushed tomatoes
4 cups vegetable stock
2 cups water
1 medium sweet potato, diced (I used purple sweet potato)
1/2 cup quinoa, rinsed
1/2 cup red lentils, rinsed (can sub french, green, or brown lentils)
15 oz. can kidney beans, drained & rinsed
15 oz. can black beans, drained & rinsed
1 tsp apple cider vinegar

Optional toppings: sour cream, cotija cheese, cheddar cheese, pickled jalapeño, cilantro, corn chips

Instructions

Rinse and drain quinoa and lentils, set aside. Rinse and drain kidney and black beans and set aside.
Heat oil in a dutch oven or large pot over medium heat. Add diced onion. Sprinkle with salt and sauté until softened and translucent, about 5-7 minutes.
Add all of the spices and stir. Heat spices for about 30 seconds until fragrant, and then add tomatoes, vegetable stock, and water. Stir and scrape up any bits from the bottom.
Next, add the diced sweet potato, quinoa, and red lentils and stir. Bring to a boil, then reduce heat to simmer on low and cover. Simmer for 15 minutes or until quinoa and lentils are cooked.
Add kidney and black beans, and apple cider vinegar. Stir to combine and continue to simmer for 10-15 minutes.
Serve with favorite toppings!

NOTES

*If you’re using french, green, or brown lentils, they will take longer to cook than red lentils. Allow to cook for a half hour until tender.

If you make this vegetarian chili and love it, be sure to share your photo with me on Instagram and tag me @abbygaskillwellness