Ingredients
- 1/2 TB olive oil
- 3 cloves minced garlic
- 1/4 cup diced onion
- 1 1/2 cups soaked lentils**
- 1 cup rinsed quinoa (soaking optional0
- 28 oz crushed tomatoes (use organic, if desired)
- 1/2-1 TB chili powder, depending on desired heat
- optional 1 tsp cayenne
- 1/2 TB turmeric
- 1 TB smoked paprika
- 1 tsp fresh ground pepper
- 1/2 tsp salt
- 1/2 TB oregano (or 1 TB fresh from the garden)
- 8 cups broth or water or mix of both (I use bone broth, but vegetable is also a healthy option)
- 1 lb lean, rinsed ground beef OR 2 cups pre-cooked black or kidney beans)
Preparation
Step 1
1. Heat your soup pot with olive oil in bottom
2. Once oil is hot, add minced garlic and diced onion and stir until fragrant (don't burn!)
3. Add in 1 cup of quinoa and toast gently (takes 2-3 minutes), stirring often
4. Pour in 28 oz of crushed tomatoes
5. Add in lentils
6. Add in spices and stir
7. Add in 8 cups liquid (broth, water, or a mixture of both)
8. Add in ground beef or beans
9. Bring to a boil, then reduce to a simmer for 45 minutes. If you like your chili not as thick, feel free to add more liquid after 30 minutes
Notes
We topped this with a dollop of Greek yogurt (sour cream works, too!), some parsley, and just the tiniest bit of shredded cheese. Delish! I also tossed some jalapenos in mine, but no one else around here enjoys it that way. The possibilities are endless -- make it your own!
**I soak my lentils, which does reduce my cooking time by a little bit. If you don't pre-soak, add 1 cup of water and cook for a little longer. To soak them, I cover them in water and add 2 TB Apple Cider Vinegar and let sit at least 6 hours. This aids in my body's ability to digest them, which is necessary for me at this stage in my health. Even if it isn't essential, it is still beneficial.