Protein-packed vegetarian chili
9
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
Dried brown lentils, kidney beans, and quinoa pack our vegetarian chili with protein—a whopping 26 grams per serving. We keep the flavor profile mild, but feel free to add some hot sauce or cayenne pepper to taste.
Ingredients
Olive oil
1 Tbsp
Uncooked white onion(s)
1 large
Green bell pepper(s)
1 large
Chili powder
0.25 cup(s)
Garlic powder
1 Tbsp
Smoked paprika
2 tsp
Ground cumin
1 tsp
Fat free reduced sodium vegetable broth
6 cup(s)
Dried lentils
1.5 cup(s)
Uncooked quinoa
0.5 cup(s)
Kosher salt
1 tsp
Canned diced tomatoes
28 oz
Canned kidney beans
31 oz
Plain fat free Greek yogurt
6 Tbsp
Cilantro
0.25 cup(s)
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.