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red lentil quinoa chili vegan with avocado sour cream tortilla chips

Red Lentil Quinoa Chili

This hearty lentil quinoa chili is packed with plant-based protein, fiber, and bold flavor. It’s cozy, budget-friendly, and perfect for meal prep!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main, Main Course
Cuisine American, Mexican
Servings 6 people

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 
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used.
Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 480g | Calories: 360kcal | Carbohydrates: 56g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 620mg | Potassium: 1050mg | Fiber: 13g | Sugar: 9g | Vitamin A: 5200IU | Vitamin C: 40mg | Calcium: 110mg | Iron: 5.2mg
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