Crock-Pot Black Bean Lentil Quinoa Chili 9

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Crock-Pot Black Bean Lentil Quinoa Chili 9

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.

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