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Crockpot Lentil and Quinoa Chili

Crockpot Lentil and Quinoa Chili That Heals and Delights

A nourishing and flavorful Crockpot Lentil and Quinoa Chili, perfect for busy weeknights and healthy meal prep.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course dinner
Cuisine comfort food, Healthy, Vegetarian
Servings 6 bowls
Calories 350 kcal

Equipment

  • crockpot
  • Pot
  • - Knife
  • - Cutting board

Ingredients
  

For the Chili Base

  • 1 tablespoon ground coriander Adds warm, citrusy flavor; use ground or freshly ground for better results.
  • 1 cup baby carrots Contributes sweetness and texture; can substitute with regular carrots, chopped.
  • 2 tablespoons tomato paste Enhances depth of flavor; important for caramelizing for richness.
  • 4 cloves garlic Adds aromatic flavor; freshly minced is preferred.
  • 1 tablespoon ground cumin Offers warmth and earthiness; freshly ground is best for stronger flavor.
  • 1 medium red bell pepper Provides a sweet note and texture; substitute with any bell pepper variety.
  • 28 ounces canned tomatoes Base of the chili with acidity; can use crushed tomatoes if unavailable.
  • 2 tablespoons olive oil For sautéing; can replace with any neutral oil.
  • 1 medium red onion Adds sweetness and texture; substitute with yellow or white onion.
  • 1 can black beans Provides protein and fiber; always rinse before adding.
  • 2 tablespoons chili powder Key ingredient for flavor; adjust quantity based on spice preference.
  • 1 cup brown lentils Base ingredient; holds shape during cooking.
  • 4 cups vegetable broth Adds necessary moisture; can substitute with water.
  • 1 cup quinoa Adds texture and protein; ensure to add later in the cooking process.
  • 1 cup frozen corn For sweetness and texture; can use fresh or canned corn instead.
  • 1 teaspoon dried oregano Adds herbal note; can replace with Italian seasoning if desired.

For Optional Toppings

  • 1 cup cheddar cheese For creaminess and tang; substitute with any sharp cheese.
  • Greek yogurt Adds creaminess; can replace with sour cream or omit for dairy-free.
  • 1 avocado For richness; can substitute with guacamole or omit.
  • 1 cup tortilla chips Offers crunch; optional side.
  • 1 tablespoon fresh lemon juice Brightens flavors; can use lime juice as an alternative.
  • 0.5 bunch cilantro For garnish; can be replaced with parsley or omitted.

Instructions
 

Step-by-Step Instructions

  • Prep the red onion and red bell pepper. Halve the baby carrots and finely mince the garlic cloves.
  • In a pot, heat a splash of olive oil over medium heat. Add the diced onion, cooking until softened, about 5 minutes. Add the minced garlic, ground cumin, and coriander until fragrant, about 1 minute.
  • Stir in the tomato paste and canned San Marzano tomatoes. Simmer for 5 minutes.
  • Transfer the contents to the crockpot. Add rinsed brown lentils, quinoa, vegetable broth, black beans, and frozen corn.
  • Squeeze the juice of a fresh lemon into the mix and stir well.
  • Cover the crockpot and let it cook on high for 4.5 hours or on low for 8 hours.
  • Taste and adjust seasoning with salt and lemon juice if desired.
  • Ladle into bowls and let everyone choose their favorite toppings!

Notes

This chili is not only delicious but also packed with pantry staples, making it easy to whip up for any dinner!
Keyword chili, crockpot, easy vegetarian, lentil, meal prep, quinoa