Protein-packed vegetarian chili
3
Points®
Temps total: 1 h 20 min • Préparation: 20 min • Cuisson: 1 h • Portions: 6 • Difficulté: Facile
Dried brown lentils, kidney beans, and quinoa pack our vegetarian chili with protein—a whopping 26 grams per serving. We keep the flavour profile mild, but feel free to add some hot sauce or cayenne pepper to taste.
Ingrédients
Olive oil
1 tbsp(s)
Onion
1 large, chopped
Green bell pepper
1 large, chopped
Chili powder
¼ cup(s)
Garlic powder
1 tbsp(s)
Smoked paprika
2 tsp(s)
Ground cumin
1 tsp(s)
Fat free reduced sodium vegetable broth
6 cup(s)
Dry lentils
1½ cup(s)
Uncooked quinoa
½ cup(s)
Kosher salt
1 tsp(s)
Canned diced tomatoes
28 oz
Canned kidney beans
31 oz, rinsed and drained
Plain fat free Greek yogurt
6 tbsp(s)
Cilantro
¼ cup(s), chopped (optional)
Instructions
1
Heat the oil in a Dutch oven over medium-high. Add the onion and bell pepper; sauté until softened, 7 to 8 minutes, stirring occasionally. Stir in the chili powder, garlic powder, smoked paprika, and cumin; cook for 30 seconds, stirring constantly. Add the broth and lentils; bring to a boil. Reduce the heat to medium-low and cook, partially covered, until the lentils are almost tender, 15 to 20 minutes.
2
Stir in the quinoa, salt, tomatoes, and beans. Cover and cook over medium-low heat until the quinoa and lentils are tender, about 30 minutes. Ladle the chili into bowls; top with the yogurt and cilantro, if desired.
3
Serving size: about 2 cups chili and 1 tbsp yogurt
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