1 Tbs olive oil
One red onion
One green pepper
A lot of garlic
Homemade chili powder, with smoked paprika, cumin, oregano, garlic powder, onion powder, chipotle powder (OR, store-bought chili powder plus extra cumin) (about 4 Tbsp - I use more)
1/8 teaspoon cinnamon
1/4 teaspoon sweet curry powder
One plus tablespoon salt
1/2 teaspoon pepper
28 ounce can of whole tomatoes, broken up
Can of chipotle sauce
1 cup lentils
1/2 cup quinoa
3 cups chicken or veggie stock with a little extra stock base
One can black beans beans
frozen corn - 1-2 cups
Healthy quarter cup chopped cilantro
Scallions for garnish, if desired
avocado, if desired (to garnish)
1. Heat olive oil in large pot over medium-high heat. Once oil is hot, add garlic, onion and pepper and sprinkle with some of the chili powder. Cook for a few minutes or until onion is translucent.
2. Add in tomatoes, chipotle sauce, chili powder, 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. (I find it takes a lot longer)
5. Stir in black beans, corn, salt and cilantro. Chili will continue to thicken.
6.Taste and adjust seasonings if needed. Simmer a few more minutes.