This Red Lentil Quinoa Chili is a hearty, protein-packed, plant-based dinner that comes together with simple pantry staples and big, bold flavor. It’s thick, cozy, budget-friendly, and loaded with veggies — perfect for weeknights, meal prep, or a big game-day pot.
The combination of red lentils and quinoa creates a naturally thick, almost “meaty” texture while keeping everything completely vegetarian. Most of the cooking time is hands-off, and the recipe is flexible enough to accommodate whatever vegetables or beans you already have on hand.
Whether you love your chili mild and smooth or smoky and spicy, this version is easy to customize and makes enough to feed a hungry family with leftovers.
Ingredients & Substitutions
Veggies
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 1–2 bell peppers, diced
- Swap for: frozen bell peppers, mixed frozen veggies, or fresh zucchini/corn.
- 3–4 cloves garlic, minced
Dry Spices
- 2 tbsp chili powder (adjust to taste)
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Hot chili powder or crushed chili flakes — optional, to taste
- Dash of cinnamon
Dry Ingredients
- ½ cup dry red lentils
- 1 cup dry quinoa
Canned Ingredients
- 1 large can diced or crushed tomatoes (28 oz)
- 1 (19 oz) can black beans, drained
- 1 (19 oz) can maple baked beans
- Swap for: kidney beans, pinto beans, or chickpeas.
- 2 tbsp tomato paste
- 3 cups vegetable broth
Optional Garnishes
- Fresh lime wedges
- Cilantro
- Avocado slices
- Jalapeño
- Greek yogurt or sour cream
- Green onion
- Grated cheese
- Tortilla chips
- Hot sauce
Helpful Tools
- A large, heavy-bottomed pot or Dutch oven
- Sharp knife + cutting board
- Measuring cups/spoons
- Wooden spoon or silicone spatula
- Ladle for serving
How to Make This Red Lentil Quinoa Chili Recipe
1. Sauté the vegetables
Heat the olive oil in a large pot over medium heat. Add the diced onion and carrots. Cook for 5–6 minutes until softened.
Add the garlic and bell pepper; cook for another 2 minutes until fragrant.
2. Add the spices
Sprinkle in:
- chili powder
- cumin
- oregano
- smoked paprika
- optional hot chili
- a dash of cinnamon
- tomato paste
Stir continuously for about 1 minute so the spices bloom in the heat.
3. Build the chili
Add the dry red lentils, quinoa, diced or crushed tomatoes, black beans, and maple baked beans.
Pour in 3 cups of vegetable broth and stir well.
Turn the heat to high and bring to a gentle boil.
4. Simmer
Reduce heat to low and simmer uncovered for 20–25 minutes.
Stir occasionally to prevent sticking.
The lentils and quinoa will absorb liquid and create a thick, hearty chili.
Add more broth if you prefer a looser consistency.
5. Final seasoning
Taste and season with salt, pepper, or more chili powder. Adjust spice as needed.
6. Serve
Ladle into bowls and top with your favorite garnishes.
This chili is wonderful with garlic toast, cornbread, or warm tortillas.
Tips & Tricks
- For a thicker chili, simmer longer without the lid.
- For a soupier chili, add an additional 1–2 cups of broth.
- Frozen vegetables work extremely well and save prep time.
- Add a squeeze of lime before serving to brighten the flavors.
- This chili freezes beautifully — portion into containers for up to 3 months.
- Greek yogurt or cottage cheese adds an extra boost of protein if desired.
Frequently Asked Questions
Yes — this chili freezes exceptionally well for up to 3 months. Store in airtight containers and thaw overnight before reheating.
Yes, add everything to a slow cooker and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours. Add extra broth if needed.
Yes — quinoa can be replaced with rice, and red lentils can be swapped for brown lentils, though cook time will increase slightly.
Increase chili powder, add jalapeños, or use hot paprika for more heat. Keep it mild by reducing chili powder and skipping hot spices.
It stays fresh for up to 4–5 days in a sealed container. The flavors often improve by day two.
Red Lentil Quinoa Chili
Ingredients
Veggies
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 1-2 bell peppers, diced swap for frozen to same time see notes
- 3-4 cloves garlic, minced
Dry Spices
- 2 tbsp chili powder adjust to taste
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- hot chili powder to taste optional
- dash of cinnamon
Dry Ingredients
- ½ cup dry lentils
- 1 cup dry quinoa
Canned Ingredients
- 1 large can diced tomatoes (or use crushed if you prefer) (28 oz)
- 1 19oz can black beans
- 1 19oz can maple baked beans or sub another can of beans like pinto or kidney
- 2 tbsp tomato paste
- 3 cups veg broth
Optional Garnishes
- Fresh lime wedges, Cilantro, Avocado slices, Jalapeño, Greek yogurt or Sour cream, Green onion, Grated cheese, Tortilla chips, Hot Sauce
Instructions
Sauté the veggies:
- Heat olive oil in a large pot over medium heat. Add diced onion and carrots; sauté for 5–6 minutes until softened. Stir in garlic and diced bell pepper. Cook for another 2 minutes until fragrant.
Add the spices:
- Sprinkle in chili powder, cumin, oregano, smoked paprika, hot chili powder (if using), tomato paste and a dash of cinnamon. Stir well to coat the vegetables in spices. Cook only for about 1 min stirring constantly.
Cooking the Chili:
- Stir in the dry lentils, quinoa, diced (or crushed) tomatoes, black beans, and maple baked beans.
- Add 3 cups of vegetable broth, stirring well. Bring the mixture to a boil.
- Reduce heat to low and simmer uncovered for about 20-25 minutes, stirring occasionally, until lentils and quinoa are tender and the chili thickens. Add more broth as needed for your preferred consistency.
- Season with salt, pepper, or extra spice to taste.
Serve:
- Ladle into bowls and top with your favorite garnishes — lime, cilantro, avocado, jalapeño, or cheese. Enjoy by itself or with a nice slice of garlic toast or cornbread!
Notes
- Swap the bell peppers for zucchini, corn, or other vegetables on hand.
- Using frozen mixed vegetables is a great time-saver — just add them straight to the pot during the simmering step.
- For a thicker chili, simmer longer without the lid.
- This recipe freezes beautifully — store in portions for up to 3 months.
- Add Greek yogurt on top for an extra boost of protein
Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Conclusion
This Red Lentil Quinoa Chili is nutritious, wonderfully hearty, and packed with plant-based protein. It’s an easy one-pot dinner that suits meal prep, busy nights, or cozy weekends at home. With flexible ingredients and optional garnishes, it’s a recipe you can adjust to your craving every single time.
Enjoy it as a standalone bowl, pair it with cornbread or garlic toast, or freeze leftovers for future busy days. It’s a true pantry-friendly staple worth keeping on rotation.
