Lentil Quinoa Chili Vegan Gluten Free Food

VEGAN LENTIL CHILI

Steps:

• Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
• Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
• Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.

LENTIL AND QUINOA CHILI

Steps:

• 1. Heat olive oil in large pot over medium-high heat. Once oil is hot, add garlic and cook for a minute or until fragrant and slightly golden.
• 2. Add onion and pepper and cook for a few minutes or until onion is translucent.
• 3. Add in tomatoes, cumin, chili, cinnamon, curry powder, and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.
• 4. Add broth, quinoa, and lentils, and bring back to a boil. Cover, reduce heat, and simmer for 30-40 minutes or until lentils are tender and quinoa has expanded.
• 5. Stir in black beans, kidney beans, salt and cilantro. Chili will continue to thicken.
• 6.Taste and adjust seasonings if needed. Simmer a few more minutes.