Sunday, October 01, 2017

Quinoa and Lentil Chili


When someone mentions Autumn the first thing that pops in my head is chili.  This one pot, quick and easy chili will hopefully become a staple in your house.  It's great on it's own, paired with some crusty bread or even used as a topping for hot dogs.

Ingredients
  • 540ml canned red kidney beans
  • 540ml diced tomatos (I use Alymer's Accents with chili seasoning)
  • 2 - 398ml canned baked beans in tomato sauce
  • 540ml canned lentils
  • 798ml crushed tomatoes
  • 227g mushrooms, sliced
  • 1 green pepper, diced
  • 1 zucchini, sliced then quartered
  • 1 medium onion, diced
  • 2 cloves garlic,minced
  • 2 cups cooked quinoa
  • 2 tablespoons chili powder
  • 1/8 teaspoon chili flakes
  • Salt and Pepper to taste

Directions
  • Saute the onion, mushrooms, pepper, zucchini, and garlic in a splash of water until softened.  Add a pinch of salt and pepper.
  • Pour in all the canned ingredients, quinoa, and spices.  Stir util combined and then simmer on medium/low for up to 30 minutes make sure to stir occasionally.  The longer the chili simmers the better I think it tastes.


Makes 14 servings (1 cup per serving) at 4 SmartPoints.  I almost always have 2 servings at time, still low in points and super filling.

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