Vegetarian Chili by Kara Lydon

olive oil, yellow onion, green bell pepper, garlic, jalapeno pepper, chili powder, cumin, chipotle powder, cocoa powder, salt, vegetable broth, dry brown, quinoa, tomatoes, tomato sauce, kidney beans

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– 2 tablespoons olive oil
– 1 yellow onion, diced (approx 1 cup)
– 1 green bell pepper, seeded and diced (approx 1/2 cup)
– 1 clove garlic, minced
– 1 small jalapeno pepper, stemmed, seeded, and finely diced
– 2 tablespoons chili powder
– 2 teaspoons cumin
– 1/2 teaspoon chipotle powder
– 2 tablespoons cocoa powder
– 1 1/2 teaspoons salt
– 4 cups vegetable broth
– 1 cup dry brown, black or green lentils, rinsed
– 1/2 cup uncooked quinoa, rinsed
– 1 (15 ounce) can diced tomatoes, with liquid
– 1 (15 ounce) can tomato sauce
– 1 (15 ounce) can kidney beans, drained and rinsed
– Optional toppings: avocado, cilantro, jalapenos, shredded cheddar cheese, Greek yogurt

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